brisket help thread

Help! I put a 13 pound full packer brisket on my new wscg last night for my first overnight smoke. I'm guessing my calculations were wrong but it looks like it will be done long before I figured. How long can I leave it in the cooler and it still be good for human consumption?

I am smoking a brisket tomorrow and I was wondering if I should inject it to keep it moist and add flavor. If so what should I use? Its for a family gathering any help or suggestions would be greatly appreciated.

I have an 18 pound packer brisket, and I plan on separating the point from the flat so that it will fit in the Masterbuilt 30” smoker cabinet. I would expect, only because I’ve done about this same size brisket once before, that at 225 the meat will probably take ~12 hours to be done. But I want...

Hi all. Just had my first attempt at a brisket. The flat was dry but the point at its thickest point was quite juicy. Flavor profile was good, just dry. Looking for some advice for next time. The facts for today: -11 lb Choice Brisket (no prime available) - Double barrel smoker - Temps...

Hi guys 1st post here. 3rd brisket attempt first 2 were hot and fast....meh this one is low n slow. Before I get any flak I just wanna say I've been studying bbq for a while on multiple forums including this one with recipes and videos ranging from Myron's hot and fast to Franklin's low n...

I took the time... Here it is. Sometimes you learn more from people's questions (or boasts) than answers. There is a lot of wisdom shared in our forum. I think those that come in and ask about this cut of beef should read some threads listed below. These guys don't trim.. so where is the...