My first attempt at brisket was a mild success. It was a 6 pounder. Smoke Flavor was nice, but I used a bottled rub from Angelos Barbeque in Fort Worth and I think I may hae used too much, very spicy although it did seem to mellow when I had what was left over the next day. I made a rookie mistake, I was anxious and very hungry, pulled off of smoker at 180 but I am pretty sure I didn't let it rest long enough before slicing...it was still a little tough.
How much of the cap do you guys leave on? It was a pre-trimmed half-brisket so I left all fat on, but still looked excessive when it was done.
Ready to go!
About 2 1/2 - 3 hrs in