Brisket help

BluDawgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub 1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)

apply a coat of rub you need to be able to see the meat through the rub clearly

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner

cook Brisket 4 hrs remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up

after 1 hr probe the thicket part of the Flat only!

If it isn't *probe tender it should be within 1 hr once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs. Don't ever slice more than you can eat big pieces retain moisture and won«t dry up on you like slices will.

Agreed with Bludawg. I have cooked brisket via the Bludawg method the last serveral briskets I cooked and all have turned out great in under 8 hrs including the rest.

Will this method work for a WSM?

Don't see why not it works in My UDS, OTS and Stickburner