Fantastic post! I am a noob with brisket, purchasing whole packers from Costco. Bookmarking this thread for when I tackle brisket #3
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Get Prime if you can at Costco, mine never carries whole packers much less Prime.
Great post for those of us afraid of brisket.....and I am
No need to be afraid! There are tricks to almost idiot proof it. Foiling will ensure a moist brisket, you'll just lose out on bark integrity and it'll make more of a pot roast texture as it's steamed. My normal method is to inject with either Fab B Lite or Butcher's Prime, let sit overnight in cryovac (I inject through the bag and put the whole thing on a cookie sheet to catch the leakage).
I then take it out of the cryovac, trim to where I like it while letting it warm up a tad on the cutting board. I normally do not add a rub binder (oil, mustard, etc...) I just use the meat's own wetness allow for the rub to stick. My normal rub contains coarse ground black pepper, paprika, granulated garlic, onion powder, chili powder and sometimes a little cumin. NO BROWN SUGAR on briskets for me, ever. Only Ribs and Butts get brown sugar in this household. I add all of that into a shaker and apply liberally and once done I go back over it with Kosher Salt so I can SEE how much I am adding and it gives me FAR greater control than mixing it in the rub. I smoke it usually with Hickory and Apple and I sometimes wrap in peach butcher's paper but most times let it ride. My Wife is a Bark Shark, she loves it so letting go unwrapped gives her that crusty, crispy bark she loves. The issue is that the flat usually takes a beating when left exposed the whole time, hard to keep it juicy. Butcher paper is good for once it gets the color you want, you wrap it and let it ride until it's soft enough to jiggle
