I picked up a prime brisket from Sam's Club:
Trimmed and seasoned it went into the smoker:
I'll post more pictures later.
Not sure of your plan of attack, but here is how I successfully cook briskets. There are any number of ways to go about it and none are wrong, it's all about personal preference. The most important part is the last sentence below.
250 pit temp, smoke for 4 to 6 hours until the IT reaches 160 or so. Fat side up or down, your preference, but if your heat source is below the meat, go fat side down to protect the meat from direct heat which defeats the purpose of smoking meat. Wrap in foil or butcher paper your choice once the IT has reached 160 (if your not a wrap guy, at the very least pan it at this point to catch and save the precious juices that will begin to come from the meat as it enters the stall, these juices will come in handy later for vac sealing leftovers or if your brisket turns out dry), continue the cook until the meat reaches 195 IT, at this point start probing the flat section (thin, lean end) every 30 minutes or 5 degrees of IT increase, until a toothpick can be slid in easily, like probing a tub of butter. Once you have reached this point, pull the brisket from the pit, vent the foil or other wrap for about 10 to 15 minutes to allow the cooking to stop and the excess steam to escape, wrap in foil or foil pan if it is not already, place in a cooler wrapped in towels for at least 1 hour, 2 or more is better. Once the IT of the meat has dropped down to 160 or below (optimal temp for the juices to have been redistributed through the meat), it is time to slice it and enjoy.
Have fun and most all have patience!
looks great!!! to help with the cutting with the grain compared to against...i usually make a slice against the grain on a corner of the meat about 1/2 way thru...than ill season it up...when you get ready to slice, find your corner with the mark and continue slicing
The hard fat is all I trim. You did a fantastic job and it looks great!