Listen to this brother-changed the way I cook brisket and I definetely mean for the better!
I like to start with 15# packers; choice has been good enough for me
Trim to 1/4 inch or less & get rid of all the hard yellow fat
Clean smoke; manage your fire; 300*-325* for 4 hours
Wrap in BP for 1-1/2 to 2 hours & probe tender
Let it set for a while (30 minutes) or hold in a cooler/cambro until you are ready to eat
Once you slice it, eat it. If you are going to save/freeze some, hold it in big chucks!
Originally Posted by Bludawg
If you watch the man with no first name videos that is my cook method to a "T" thank's jmoney for posting That. It save me the trouble.