i usually give it a quick rub with worchistershire and then kosher salt / coarse pepper and garlic and a bit of the KC rub spice from peavey mart
did about a 14.5 lb brisket and boston butt last saturday on the offset smoker
13-1/2" hours cook time and couple hours of rest time in the cooler
wrapped in butcher paper during the stall cooked till internal temp of 198F
usually go a to 203 F but this one passed the probe test at 198 F
just remember a brisket is done when its done leave your self time
( i have had them take just over 18 hrs before just depends on the meat and fat content )
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