RE: Looking for some advise on brisket
Hi Dan, just did one on Thanksgiving & it was perfect! Whole brisket, rubbed w/ dry rub (secret recipe), salt & pepper and smoked fat side up for 5.5 hours @ 225-250 over hickory (wet) and oak(seasoned). Took it out, wrapped in foil & continued for three hours @ 125-150. If you have the time, you'll be smilin'.