Don't know about the time but you should be waiting for a certain temp

As for the stall, when the internal temp gets to around 150-155, the moisture in the meat gets into serious evaporation. Evaporation is a cooling process so the temp can "stall" in that range for a couple hours. It'll eventually take off again. Or you can "crutch" it, that is, once it hits the stall, wrap it tightly in foil, and it'll keep on going. At the end, you can remove the foil for a while to crisp up the bark.

And for rubs, I love Dizzy Pig, in particular their Crossroads

In response to this post by great2bahokie

Posted: 12/08/2016 at 10:33AM

Smoking a brisket for the first time Saturday. Need some advice. -- great2bahokie 12/08/2016 10:23AM

Here's my go to rub. You may need to order the chili powders from Penzey's -- Galenahokie 12/09/2016 07:43AM

Some thoughts -- JLM-Hokie 12/08/2016 2:16PM

Got it. THX!! ** -- great2bahokie 12/08/2016 4:03PM

Some follow up to your points -- BRVT 12/08/2016 3:51PM

Right on... technique used during grill competitions ** -- VTMojo 12/08/2016 7:29PM

Try vaping instead ** -- HokieDan95 12/08/2016 1:23PM

Did you order brisket with flat and point or just the flat? -- BRVT 12/08/2016 10:50AM

Butcher suggested just the flat...so I'm following his lead. ** -- great2bahokie 12/08/2016 10:55AM

What kind of smoker are you using? charcoal, gas, electric? ** -- BRVT 12/08/2016 11:10AM

Plan on using Cowboy Lump Charcoal ** -- great2bahokie 12/08/2016 11:16AM

In my experience, cowboy lump burns really hot.. -- JLM-Hokie 12/08/2016 1:52PM

The Cowboy coals do burn pretty hot. Used them for T-giving. May try this. ** -- great2bahokie 12/08/2016 3:04PM

I agree with everything you said. Esp the charcoal hot then done. -- 48zip 12/08/2016 2:43PM

It's outstanding for grilling steaks over charcoal... -- JLM-Hokie 12/08/2016 3:37PM

I've had good luck using Montreal Steak Seasoning and garlic powder as a -- BayHokie 12/08/2016 10:44AM

Don't know about the time but you should be waiting for a certain temp -- Hokerer 12/08/2016 10:33AM

Change foil to butcher paper if available, per Aaron Franklin -- 48zip 12/08/2016 10:54AM

I have switched from using foil to pink butchers paper, per the -- BayHokie 12/08/2016 10:52AM

Grate idea! ** -- 48zip 12/08/2016 11:01AM

GMTA (and within two minutes of each other) ** -- BayHokie 12/08/2016 1:43PM

Drink Heavily! -- NWHokie 12/08/2016 10:31AM

Cooking with the hydraulic's ** -- Brown Water 12/08/2016 10:31AM

Don't know about the time but you should be waiting for a certain temp

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