Need a little advice on a brisket. Myself and a friend have a competition this weekend( first one) Pretty familiar with all the other meats, just need a little brisket advice. Have never cooked a "packer" brisket just flats. Picked up a 13lb. Brisket from SAMs and have a few questions: Ballpark on how many hours it will take to cook? Marinate or inject? Fat side up or down? Do I need to square it up or just trim some fat off? I'm cooking on a Brinkmann trailmaster le offset, am probably going to run around 230-250deg. Any help will be greatly appreciated Thanks!!!!!