So over fathers day weekend my local supermarket was running whole briskets for $1.99 Lb. I had envisioned buying (2) 18Lb bad boys, but they averaged around 11 Lbs. ... I bought 3 for the freezer. So last weekend we were having a yard-sale, perfect time to finally cook one of the briskets. 5:45 am started the smoker using oak and went in to trim up the brisket leaving about 1/4"-3/8" fat cap. I used a simple rub of kosher salt, coarse pepper, granulated onion and garlic. Got the brisket on the smoker around 6:30am after it hit 275F. After the first 3 hours I would spritz with apple juice every 30-45 mins. About 11am I hit 160F and wrapped in a double layer of butcher paper. 3:30PM I had 203F and pulled the brisket off the smoker to rest in a cooler. 6pm the brisket came down to around 150F and I went to slicing. I did screw up some of the point since I couldn't tell the grain direction, after which I separated it from the flat and then it was all good. I gave the wife a burnt end.. she's not huge on BBQ like I am, but she gave it two thumbs up!
