What is the standard receipe for brisket. I've tried a few different variations but for a 5 lb flat I usually smoke it for 4 hours and foil it until it hits the 190's, then let it rest for an hour, usually tender and juicy. Usually a 7-9 hour process at around 225. I would like to try a full packer but need some guidence before I try it. (would hate to ruin it).
AKA MUDS BBQ - PCC Meat Monster, 2 kettles, UDS