First brisket attempt on new smoker

[net_introvert]

Today I picked up a 14lb Prime packer brisket from Costco. I figured for the price, it couldn't be beat. Also, after reading Meathead's article on brisket, I didn't want to risk a lower quality one. I'm planning to just do a simple salt and pepper rub on it, I'm thinking at least a 24 hour dry rub brine. I have the Pit Barrel, and I'm planning on starting it around 5am on Thursday morning, with the goal of having it ready to eat after a rest of between 5-6pm. Normally, I'd budget more time, but from what I've read, the PBC seems to cook a little quicker than some of the other smokers. Any tips, tricks, or hints that any of you pros can provide would be appreciated. I'll post pictures of the pre-cooked brisket in a couple days once I take it out and prepare it. I'm thinking a 50/50 ratio on the rub, what do most people suggest per pound for a brisket? I plan to wrap in paper, but there seems to be debate on what temp to wrap it at, I've seen between 160 and 185. I also plan to put it into the faux cambro once it hits 205 for a couple hours to rest it. Any opinions on my plan would be appreciated.

~Dustin

[David Parrish]

Your plan sounds good to me. I'd wrap when the bark is nice and set which usually occurs between 175 and 185. Being prime it might happen a little sooner. Also prime briskets are sometimes done before they hit 203 F so start probing for doneness at 195 F.

[David Parrish]

Oh and be sure to come back with pics!

[HorseDoctor]

50/50 kosher salt & coarse pepper (a la Aaron Franklin) has worked very well for me. Prime beef doesn't need any more than that. Agree with paper wrap after the stall. Enjoy!

[Danjohnston949]

net_introvert, I trust all went well with your Brisket! Eat Well and Prosper! From Fargo ND, Dan