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so I used 50/50 coarse kosher salt and 16 mesh black pepper, just like Aaron Franklin suggests. About 1/4 cup of each. I cooked it at 250 unwrapped, then 275 wrapped. It was 13 lbs untrimmed, didn’t weight it post trim. It took about 11 hours. I’m learning too believe me. I made a mistake...

Finally decided to take the plunge and did my first brisket. I used Aaron Franklin’s book as a guide to trimming mine for the first time. Turned out pretty good, the flat was a little dry, so need to figure out how to improve that. Overall a pretty good experience for my first brisket.