Originally posted by Sundancer7
I really want to do the brisket on my electric smoker. I am a novice with this and I need some help. Please give me some advice on doing a Walmart brisket with the fat on one side. I just want to know how to do it this week end.
Sundance, there's lots of good info on this thread:
I've always done brisket "low & slow", fat side up, for at least 10 hours (depends on the size, of course). Your results will probably be better cooking it longer, and with that electric unit, you can start it and let it cook all night.
Almost everyone will recommend a rub prior to cooking, but I've done briskets many times on my old Brinkman water smoker with just some salt, pepper, and whatever else I had to sprinkle on there. I personally think rubs are overrated on brisket, since in my experience, very little of the rub flavor makes it into the meat. It's great on the "crust", however. (OK, now you BBQ'ers with much more experience are welcome to point out why I'm wrong about that.
Just use lots of hickory chips with your new electric unit.