Ok so I did my brisket last night and it turned out great!!
I did the tri-level rub, smoked with apple, cooked at 220 for first 2 hrs then ramped to about 300 for the duration with no foil in site. Sanded the water pan. This brisket was about 10 lbs. It went on at 145pm and was off the smoker at 1045. Took off at about 203F....probe tender. I let it rest for about 1 hr wrapped in paper wrapped in towels in a cooler. I was going to let it rest longer but it was getting late. As you can see in the pics, my cutting look like crap because I couldn't find my good knife and since the baby was asleep, I couldn't use the electric knife. Oh well, still tasted great. I would say in my limitied brisket cooking experience, this was the best I've had. Definitly a method I'll add to my list!
Last edited by Three porks; 07-29-2013 at 07:39 PM..