Let’s hear you best brisket cooking method.
Going to cook one Saturday while it rains.
I can get one tender but ain’t quite got the flavor figured out.
I don’t want it to taste like a dang pot roast, I have never done that but had some that did taste like it.

https://www.thespruceeats.com/texas-style-brisket-rub-335887

Just make sure you know the weight of the brisket and math out the right amount of seasoning, it turns out good low and slow for 9 -12 hours

Are you smoking it?

... you got an offset schedule 80 pit or a cinder block chamber?

I’ll be smoking it in a masterbuilt 1050.
Fueling it with oak an mesquite lump charcoal, unless y’all suggest different

On my Traeger, I use mesquite pellets and rub with mix of Meat Church Holy Cow / Holy Gospel (2:1 ratio)

I smoke at 225, wrap in pink paper at 175 and pull to rest at 203.

Been running the Franklin bbq system lately. He’s got a video series on YouTube. Trim it down. Salt/pepper. Wrap ~165* with peach paper, pull ~205*. I prefer to use my homemade smoker over my pellet grill with a mix of hickory and apple, usually heavier on hickory for beef. Rest is super important imo.

The way I do mine
Step 1 Trim excessive fat off. Not all of it.
2. Take a cab of beef broth put in a pan add salt pepper garlic powder and other spices of your liking warm it up till the spices melt in the broth stirring up real good and let cool.(I know pepper will not melt down).
3. Inject brisket with broth.
4.coat with salt and coarse black pepper put plenty on it.
5 back in fridge over night.
6.Smoke day take brisket out at least 2 hrs to come to room temp.
7 Smoke temp 225 for 6 hrs then take out and wrap depending on how big the brisket will when you need to start checking internal temp somewhere around 10.5 to 11 hrs . Looking for about two hundred degrees
8.As mentioned rest time take out and wrap in a towel and set in an ice chest for minimum 2hrs.

My personal preference. For beef is Hickory wood. Good luck.

It’s on

Whens Dinner G?

Probably around 8-9 is my guess. But we’ll see.

Following.

Just converted a Brinkmann Smoke'N Grill charcoal smoker over to electric. Never smoked anything before. Ever. Eager to try a brisket. Gathering info and ideas.

I use Louisiana Cajun seasoning for my rub inject with apple juice cover and put in fridge overnight smoke until internal temp is around 205 put bbq sauce on the last hour if preferred. wrap and let rest a hour slice and eat

Need specifics! Lol. What’s your rub? Wood?

Salt pepper garlic…… using mesquite lump charcoal.

So how did it turn out?

It turned out good. Smoked it for 12hr at 250F