Keith....
There are a dozen different ways to cook a brisket. I now only cook the flats. I get from Sam's because they are pretty good size and have the fat cap on them.
Never judge cook times on a flat based on weight alone....THICKNESS is the determining factor. I have had briskets cook in 45 min./lb and others take 2 hrs./lb. for the same weight. When selecting I try to find one that is a uniform thickness...hard to do, but they are there.
The only advice I suggest is to try each method. Here is a break down on all the various methods I have done.....
1. Leave all fat on.....don't bother seasoning that side. Cook until done, then scrape off fat and apply rub at that point. Try this method with and without foil.
2. Trim ALL the fat off keeping in 1 piece..or close to 1 piece. Season the meat and place fat back on with toothpicks. After cooking, discard fat. This can also be used with or without foil.
3. Trim fat to 1/8" or a tad more. Season meat including fat side you just trimmed. The idea here is that the last of the fat will render off just before it is finished cooking. Again, foil or no foil...your choice.
Advice on foiling.......foil when temp is around 165-170?. This gives you enough time to get a good bark formed.
1 thing I ALWAYS do is.....at the end when you have determined it is done....throw away the thermo! Poking it is the only way to test! Once finished, lay out on foil, pour half a cup of beef broth over and seal tight. Wrap and let rest for at least an hour. Pour that juice into the sauce when serving.
Other than that, just start trying each method and take some notes!
Good luck!
