With much assistance from my searches on these forums, I attempted my first beef smoke this past weekend. I got about a 10 lb full brisket and put on a bit of dry rub I had lying around left over from some ribs I did a while back.
I smoked it overnight, throwing in hickory and mesquite chunks periodically. My temp control wasn't so good, but I got it up to temp in the morning and pulled that big old dragon tongue out of the pit.
I separated the piece then foiled the flat and wrapped it in a towel and put in in a cooler. I then cubed the point to throw it back on for burnt ends.
I started the BEs back on the smoke, but due to time constraints I had to transfer them to the gas grill and cook them quickly. While they were cooking up I pulled the flat out and started slicing it up. By this point it had been resting for a couple hours.
And finally, all plated and ready to be devoured.
All in all I was satisfied, but there were shortcomings... Next time I will:
Trim more of the fat from the point so the BEs are a little leaner
Use more wood so I can get a respectable smoke ring like I usually get with my pork
Use a different rub, my pork rub didn't put enough flavor into the meat for me
Go for the bigger brisket, that 10 lbs. didn't last nearly as long as I thought it would!
Thanks to all of you who have posted your tips and Q-View, they were immensely helpful to this rookie!