Need advice on brisket
 

Now that I've got my UDS, I opened my big mouth and promised I would smoke a brisket and bring it to our tailgate this weekend. Problem is that I've never done a brisket and I don't want to screw it up and end up not being able to deliver....

Anyone have some can't miss brisket techniques on a UDS they would like to share?

I'm by no means an "expert" but this is what I do for flats..

Yellow mustard all over
Sprinkle rub all over
Wrap in plastic wrap and put in fridge
Put on smoker at 225-250 degrees until internal hits 160.
Take off. Wrap in foil with a little beer.
Put back on. Take off when it hits 190 internal
Put in a cooler to let rest for a few hours.

Its worked well for me in the past. And by "in the past" I mean I've done it once and got great reviews.

I agree with Big Thirsty. I would only add that you can use beef broth, or coffee or another liquid of your choice instead of beer. I also cook fat side down, then yesterday I flipped it fat side up when I foiled it. Yesterdays brisket was the moistest that I have made. Good luck!

I agree with above it will come out good

Agree with above. Skip beer, add apple juice.

I prefer a rub of Fiesta brand fajita seasoning, granulated garlic powder, and cayenne pepper, on the smoke fat side down, until proper internal temp reached, flipping once, foiling, wrapping that in newspaper and into a styrofoam cooler overnight, at serving time the next day, it's hot, moist and delicious. the long rest seems to pull the seasonings deep inside. not sure, but that's how it tastes.

Here is a recent thread on cooking a brisket. Lots of good information once you wade through some of the weird stuff :-D

http://www.bbq-brethren.com/forum/sh...hlight=brisket

Also check the roadmap thread at the top of the Q-Talk forum. Lots of good links in there.

http://img.photobucket.com/albums/v3.../DSC02847a.jpg

I start fat down and turn after 1-1/2 hours. Then turn again at hour 3. Then I turn to balance out the color.

For whole ones, I play it by ear and foil if necessary. I too usually foil flats around 170° and use a mixture of beef broth, beef soup base (paste) and a splash of wooster & splash of cider vinegar.

A lot of mine are tender enough between 190° and 195°, because I go with a long cooler time and part of that is cooking time too.

Thanks for all of the suggestions...This really helps...I promise some pron when I get goin' on it.
One question...I've marinated steaks in beer and ribs and butts in apple juicel and have always loved the flavor...but what flavor does coffee give...coffee flavor?

BTW, Thanks everyone for your help.
I really found the roadmap helpful.