Thanks guys just finished a snack of brisket a second ago
Here is how I do mine. I take a brisket and inject it with the night before with plenty of Worcestershire sauce. Then I take a package of just the seasoning not the brine of high mountain jerky kit" my fave is cracked peper and garlic". I rub it on both sides and add johnyes and garlic to the mix. Let it sit over night. Next day before putting it into the smoker. Take a fork and spend about 30 min jabbing the sucker all over multiple times. Helps to tender it up and let the smoke in. I get my smoker hot! Like 350 and then put the brisket in for about 30min at that temp. That helps sear all the juices into the meat. Then I reduce the heat and add smoke hickory about 4/5 of a pan "my pan is very big" The temp I run at is about 225. Just let it cook and smoke until it reached your temperature level. Mine is 170deg. Depending on the size of the brisket 5-8hrs is what mine seem to take. This one was a little thinner and got done at about 5hrs.
