starwalt12
Cook
As topic implies I'll be doing my first brisket tomorrow. This brisket was cut in half long ways so that it would fit iY n my freezer so I'll be cooking just one half of it. I'd say the half I'm cooking is round 5-6 lbs. couple questions here..... What kind of cook time can I expect and to what internal temp am I going. Should I wrap the brisket at any certain point or just let it go? Should I wrap it when it's done and let rest like a butt and if so how long? Finally, any good rubs out there or maybe something I can throw together real quick? Thanks in advance guys!