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I started a brisket at 05:00 in my smoker yesterday morning
it took 12 hrs to get to 185 F with my smoker set at 250, maple smoke.

I trimmed the brisket and gave it a rub of magic dust, wrapped it in saran then into the fridge overnight. I should have injected it.

at 530 this morning I unwrapped it and put it in my smoker fat side up.



after 4 hrs I flipped it to fat side down

8 hrs later it hit temp 185



removed, foiled and wrapped to rest.



sliced, I should have marked how the grain ran before I smoked it, because I cut it wrong



on the plate, it still tasted great

You're killing me Big Guy! That just looks so good!

Yummy!

That looks great. To me, brisket is one of the hardest cuts to cook properly. It puzzles me how such a thin cut of meat can require so much time to properly cook. I've made some delicious brisket and I've had some flops. Consistancy seems to elude me with this cut. I've been asked to cook brisket for about 60 people this month. Don't know if I'm going to do it or not. Pulled pork, ribs, whole hog, chicken, turkeys, goat but why on earth do they insist on brisket.