Howdy to all yâ€™all, Just wanted to say thanks, I was all set to slice up another batch of my brisket jerky this last weekend when my better half, a full blooded, born and raised Texas gal said, â€œHoney, you donâ€™t need any more jerky right now, why donâ€™t you just smoke one of them sombitches for Sunday dinner?â€ Well Iâ€™ve always been into making sausage, bacon, ham, smoked salmon and of course jerky, but Iâ€™d never nutted up and threw a whole brisket in the smoker before. Thatâ€™s an embossing admission because Iâ€™ve been living in Texas for six years now and one of the first things the little lady bought for me when I moved here was a New Braunfels Bandera Smoker, so I suppose it was about time. Having just bought a couple of those Samâ€™s whole-packer briskets everyone was wondering about a few weeks ago, and making sure that Iâ€™d picked out the most flexible â€œleft handedâ€ ones they had. I broke out my boning knife and proceeded to get pretty anal about the trimming. I like to work with meat but Iâ€™m sure as hell not a butcher by trade. Iâ€™m sure many of yâ€™all can dress out a large cut like that in a few minutes, but not me. About an hour latter I had two of the cleanest hunks of meat possible and about ten pounds of trimmed fat that I wish I could figure out something to do with. One of the briskets I decided to save for making corned beef, the other one I massaged hell out of with a Texas style rub from one of my sweetheartâ€™s cookbooks. I let it marinate for a couple of hours while I got a nicely seasoned post oak fire going in the smoker. At about this point I figured â€œWhat the hell, why waste all this good smoke?â€ so I decided Iâ€™d throw in some corn, and thought Iâ€™d try a couple of those Jimmy Dean Fatties yâ€™all rave about. And while I was at it, Iâ€™d also try that smoked cabbage with my homemade bacon, a bit of sausage, spice, and way too much butter. The brisket had been smoking for about five hours before I added all that other stuff, and Iâ€™m not that that good at tending a stick burner for such an extra long duration either. According to my Maverick remote probe, the brisket internal temp spiked up to 175 F a bit early in the process and I had to moderate the smoker temperature by opening the door a crack. I mopped everything with a thirty-thirty-thirty mixture of apple juice, cider vinegar and black coffee every 45 minutes or so until the internal temp finally hit 190 after almost ten hours of smoker time. The cabbage was in a stainless steel bowl and a bit undone so I just covered that with another bowl and foiled up the brisket and the fatties, then stuck it all in a cooler and let it sit for the last hour it took the cabbage to finish cooking. I was working on a sauce and Texas toast in the kitchen at that point and through some stroke of good fortune everything finished up right at 5:30 pm! Dinner time yâ€™all, and way too much food for any two people to eat, but well hell, I figured it would all save pretty well. I gotta admit the corn was a loss, I overcooked that one, but Carolyn, bless her heart, told me the brisket was incredibly good and I had to agree, it really was a phenomenal feast. The cabbage was great, the fatties were killer, and embarrassing easy to make. I can't take much credit for those, thanks Jimmy Dean! But that brisket took the cake, not to brag, but I'd say it was the best I ever tasted. Iâ€™m truly hooked now yâ€™all and I doubt I could have pulled it off if I hadnâ€™t read all yâ€™alls tips and instructions on how it's supposed to be done. Thanks everyone, now my honey wonâ€™t mind me sitting by the fire all day after this!