[Nathans_Dad]

Ok, I'll give this one a shot.

First, brisket is one of the most difficult things to get to come out right. It tends to dry out and get tough.

Step one is learn to trim a brisket. Most will come from the butcher with both the flat and the point connected. You want to separate the flat (which is the part you will end up slicing) from the point (which is great for chopping up for chopped beef sandwiches). Do a google search, lots of info on this and it isn't too hard.

Ok, now trim the fat off of the fat side, leaving 1/4" or so on there. Now you are ready to rub.

I like to paint plain yellow mustard over mine first. No need to slop it on, but you want to get it in there good. I know it sounds wierd, but the vinegar will tenderize the meat, the moisture helps the rub to adhere and form a nice crust, and you won't taste any mustard when it's done...I promise.

For the rub, here is a basic recipe:

8 tbsp dark brown sugar
8 tbsp paprika
2 tbsp salt
1 tbsp garlic powder
2 tsp black pepper
2 tsp white pepper
2 tsp onion powder
1 tsp cayenne (or more to taste)
1 tsp celery salt
1 tsp dry mustard

This is the base recipe. You can add things as you like. Some of my favorites are a tsp or so of jalapeno salt, maybe some old bay seasoning, whatever you like. Just don't go nuts with it and overpower the rub. Ok rub all the stuff on the meat, getting it in all the little crevices, put it in a non-reactive (ie glass) pan, cover with plastic wrap and refrigerate overnight.

Next morning get up AT LEAST 12 hours before you plan to serve and get your smoker going. I like hickory for brisket, mesquite works ok too. You want a more robust wood to really get that smoke flavor into the meat. Once the smoker is around 225-250 put the brisket in, fat side up. Just put the flat and the point in there together. Leave it be...go back to sleep, go to church, mow the grass, whatever. Do NOT keep opening the smoker to check on it, you will lose your heat and extend the cooking time. Keep the smoker around 225 as best you can. I installed a thermometer on the outside of my smoker so I know what temp it is inside without having to open the smoker up. Works great.

The brisket is done when the internal temp is 195. This usually takes around 10 hours or so depending on how big a brisket you bought. Yes, the brisket will look like a blackened meteorite. That's a good thing. Let the brisket rest for at least 20 minutes before cutting it. Trust me on this one, if you don't all the juices will run out and you end up with dry brisket.

Slice the brisket across the grain (very important) and serve with your favorite sauce. The point can be just chopped up coarsely and mixed with sauce for excellent chopped beef sandwiches.

There, that should get you started.