Thanks for that CD, knew you'd steer them the right way. I've never done them.I have only cooked a couple of briskets in my life. I'm no expert, and briskets are not the easiest meat to smoke. But, 14 hours doesn't sound out of the range I would expect.
Aaron Franklin (Franklin BBQ, Austin) has a three part YouTube series on brisket. He also has a cookbook.
People line up at 5:00 AM to get in line for his BBQ restaurant to open at 11:00 AM.
View: https://www.youtube.com/watch?v=60i3Xu9qMrI
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Ok so next time I cook steaks for people I can say done the dalmatian rub way to sound flash lol.BTW, Texas brisket uses a "Dalmatian Rub," which is salt and pepper only.
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