Originally Posted by Bartstop
Get the WSM to 275 and put the brisket on cold. I like to spritz with a mixture of 1 part red wine vinegar to 3 parts apple juice.
Then I put it in a foil pan with the rest of the spritz and enough additional apple juice to make it about 1 inch deep. Cover then crank the heat. It's done when the temp probe goes in like a hot knife through butter.
I then let it sit for at least an hour or two before slicing. This is the best method I've tried so far.
I actually DID get the WSM to about 275 then put the brisket in the smoker as it was still cold. I did NOT foil it or put it in a foil pan though. I want to try that soon but I cant fit a foil pan in the 18.5" WSM that will hold the brisket.
When you say cover and crank the heat, what temperature are you talking?
I let it sit for about an hour or two before I sliced also.
Do you put any sauce on the brisket once its been cut?