Hello from north Texas

Hello and welcome fellow Texan I just posted how I do my Brisket's for another member so I don't have to re-type the whole thing I'll get it and paste it for you.

Glad to have you

Gary S

 I have a RF (Reverse Flow) but here is what I do for Brisket (one note I didn't always have an RF I started with an ECB and cooked on a straight flow for years)  here goes, I get a full packer brisket from Sam's. While my smoker is coming up to temp I start trimming it down to where the fat cap is about a 1/4" all over. I rub it with olive oil (or any good oil) and coat with coarse ground black pepper and salt (I keep mine pretty simple) then on the smoker for 5 to 6 hours spritzing every so often with apple juice or sometimes apple juice and apple cider vinegar 50/50. I smoke at 225º.

Then I pull it off wrap in butcher paper and back on for another 5 -6 hours or so. Then I take it leaving it in the butcher paper, wrap in a couple old towels and into the cooler for an hour or so. Always has a nice bark, great smoke ring and juicy and tender. This is just how I do it because my family and myself like the flavor. Sure not the only way with rubs and temps but works for me. I usually use hickory or pecan along with lump charcoal.

Hey Vicki

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

Welcome to the forum, many find this a good place to get information. There is a E-course available in the drop down tab where you select various forums, that is a good place to start and don't forget the search bar is your friend.