I've followed Chris' Midnight Brisket Cook and it turned out good. In his method he figured 1.5 hrs for every pound. Halfway through the cook he turned over and basted, then the he halved the remaining time again and basted. The next time I do a brisket, I plan to leave it alone and cook fat side down. As you read the board you will find everybody has their own method of cooking brisket with great success. The most important thing to master is when the brisket is done. I think a combo of testing it with a fork and temperature will be your best bet. Good luck on your cook!
