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Brisket HElP Please

rhino55

Newbie
6
10
Joined Dec 3, 2013
I want to smoke  a brisket for this Sunday's football game.  Should I bring or not?  Any suggestions on a good recipe.
 

little smokey

Smoking Fanatic
337
28
Joined Aug 4, 2011
Did my first full packer recently and here is what happened.

Got a 12lber and based on past experiences with just doing flats, I know longer use a regular rub Just salt and pepper 50/50.  That bark becomes this nice salty bit of awesomeness, by itself it is salty but when that flat is sliced it is just awesome.

Based on lots of questions asked I smoked it until about 165 and separated the point and the flat which was really easy at that point.  I put the flat back in the smoker after adding some more S&P in the area the point was connected and took her to 195.  I rested it in a cooler for two hours then sliced her into the best sandwiches I ever had and my father in-law ruined by putting ketchup on it.   

When the point was removed from the flat I chopped into one inch cubes, sauced it, sprinkled with rub and put it back in the smoker for another almost two hours with occasional stirring and adding of rub.  

I will always do it the same  way from now on because I can't ask for anything better in my opinion.  My guests were WOWed by the burnt ends and loved the brisket sammies also.

Total smoke time was about 21 hours at 235-245 in my MES using the AMZNPS with a fully tray of Pitmasters choice.
 

little smokey

Smoking Fanatic
337
28
Joined Aug 4, 2011
OH just got your question about whether to brine or not, the spelling error lost me.  I would not brine myself I just don't see a need, my brisket was juicy and flavorful without it.
 

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