Smoking a brisket in a offset 250 gallon propane tank pit over oak for Sunday lunch. Planning to use holy cow meat church as my rub, I'm a central Tx bbq guy so it entails salt, pepper, papirika, garlic powder, nothing crazy. My only thing is I'm getting a packer, and will trim it moderately but leave a good solid layer for bark. Planning to be around a 11lb brisket. I'm wanting to go low and slow on this. How early is too early to apply the dry rub I want FLAVOR! and when would y'all put it on to ensure it's done for lunch but still fresh. I'm not cheating and using a electric probe, just the gauges and how the brisket jiggles and will check it when I believe it's done with a temp probe. Thoughts?
I like mullets, and bourbon whiskey..