Hey so today was my first attempt at smoking a Brisket. i was surprised how hard it was to find somewhere that sold the brisket with the point and not just the flat. I smoked it on my Weber kettle using hickory and apple wood chips. I started at 2am, I put some worchestire sauce and then I put my dry rub on it. I based my dry rub off of Smokin Al's recipe and it was great. Got it on the smoker at 4am and finished at 5. I foiled it for two hours to avoid a stall and I smoked it at 225-275. I took the brisket out of the smoker at an internal temp of 190 and let it sit in my cooler for an hour. The Brisket came out great, I think it was one of my best smokes so far. I served 7 people with 11.5 pounds and they all loved it, but most importantly grandma was happy lol.
Here's some pics of the brisket
Here's some pics of the brisket
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