I’m probably crazy for jumping into a brisket after only one other smoke with chicken but the addiction blindsided me and I had to jump in feet first. I followed some advice on the forum – keep it simple – and did not go the marinade or injection route. I used a simple rub with mustard and followed with coarsely ground pepper, salt and a bit of Cayenne red pepper.
The brisket was about 5 pounds (no processing) and not stripped of fat. I kept the fat on the topside for the entire smoke since it was not a full brisket – did not flip or move at any time. My smoke temp was between 235 and 250 on average. It would spike on occasion with new wood but I was able to keep it fairly stable. I was surprised that even a small brisket would stall but it did. It remained at 153 degrees for nearly 3 hours. After that point it took about 3 hours to hit 185 which is when I pulled it to slice. Nine hours to slice time and let me tell you it was the best I have ever had.
By the way the wood was mostly oak with apple and a very little bit of hickory.