Hey D S I smoke on a RF I built here is what I do I usually buy a packer brisket 12 - 14 # or larger I take my brisket out of the fridge then start my smoker. Sometimes I use a chimney sometimes I use my Propane weed burner. While smoker is coming up to temp I start preparing my brisket. Trim down the fat and little thin pieces, rub it with oil (evoo) and season with coarse ground black pepper and salt. Put it on for about 5 - 6 hours, pull it off and wrap in butcher paper and return to the smoker usually for another 6-7 hours. I keep a steady 225 temp. When it comes off the smoker I wrap it in a couple of towels and let it rest in the cooler for a couple of hours. Always a good bark, smoke ring, juicy and tender.
On brisket and ribs I have done so many I can tell by looks and feel, Been doing this for over 35 years. Started out with a ECB, still have one that turns out some mighty fine Q from time to time. Anyway that's how I do brisket. I will add I use Lump Charcoal and Pecan, Hickory or oak.
Last two cooks I used Hickory and Pecan only. If I can keep a good supply of seasoned wood that is probably all I will use.
Gary
