In Texas, a whole brisket (point and flat) goes on a SMOKER at about 225° F for anywhere from10 to 16 hours depending on weight. Dry rub of salt, pepper, and I add garlic and cumin. Woods of either oak, pecan, or hickory or a mix of all three. Feel free to add apple or cherry woods also. They actually give a sweet hint to the smoke. I wrap mine in butcher paper after reaching a certain color usually after about 5-6 hours of smoking. Back on the smoker and then reaching an internal temp of 195 to 200° F it's done. Let the meat rest for at least 2-3 hours before slicing, if not, you WILL LOSE all your juices. Low and slow boys, low and slow.
In Texas, a whole brisket (point and flat) goes on a SMOKER at about 225° F for anywhere from10 to 16 hours depending on weight. Dry rub of salt, pepper, and I add garlic and cumin. Woods of either oak, pecan, or hickory or a mix of all three. Feel free to add apple or cherry woods also. They actually give a sweet hint to the smoke. I wrap mine in butcher paper after reaching a certain color usually after about 5-6 hours of smoking. Back on the smoker and then reaching an internal temp of 195 to 200° F it's done. Let the meat rest for at least 2-3 hours before slicing, if not, you WILL LOSE all your juices. Low and slow boys, low and slow.