On the way to my favorite local butcher to get a beef brisket and I want to make sure I have this right..ish (I've done pork buts, ribs, turkey and chicken but his is my 1st foray into beef)
going to do a dry rub and wrap in plastic wrap in fridge for several hours then let rest on counter 2 hours prior to smoking.
220 to 225 for 1 and 1/2 hours a pound (using Jack Daniels wood chips soaked overnight) re-stoking the chips every few hours
go to IT of 195 to 205 when probe slides in with no resistance
pull and wrap in foil and towel and place in cooler/microwave/oven to rest for 2 to 4 hours (or 15 minutes if impatient LOL)
I read through several posts and this was the underlying theme I got
please let me know if I missed anything