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Had that Cotsco 12# plus Brisket trimmed down of top fat and hard fat in the point. I figure about 2 1/2 + of trimmings. So call it about 10# going in the Smokey Mountain Electric. After seasoning overnight, put that baby on about midnight Friday evening. Tried to maintain temp 225° - 250°...

 Ok, got that brisket at Cotsco, 12 lb. trimmed about 3+ lbs hard fat and and fat on top. I understand the smoking time-1 - 1 1/2 hour per # on average ( rely on tenderness and temp 200 degrees). Should I plan for a 8 # packer and plan to smoke which should be about 12 hours? Also I have been...

Ok pressure is on. Bought a Smoke Hollow Electric last year, smoked some ribs and chicken. Got that down OK. Now my challenge. Never smoked a brisket before - did one in oven a couple of times, nice and tender, tasted great. Opened my mouth and said I would smoke one for younger daughters...

I know this is a smoking forum so bear with me. we'll get to that. I'm new to smoking and never smoked a brisket before. Roasted a small brisket 2 1/2 lbs in oven last week. It was a Paula Dean recipe, with an easy rub applied before cooking. Directions included to mark the grain on the meat...