As I tend to favor new cooks sticking with something simple,and then making minor adjustments as they need to,I thought I'd repost this from long ago.

This moves you a couple steps past the simplest form of" put it in a Cookshack and let it go",which is good also.

This is courtesy of Ray Basso's Forum Cookbook.

Mike Scrutchfield's Brisket.

Tom
Thanks for posting this. Searching the forums for a new method can at times result in information overload. This technique looks good and has those couple "extras", think I'll use it to finally try to do a brisket.

Once again, thanks for helping out a newbie.

Smokin's 101 are great and I always recommend reading them and the archives.

We are both strong proponents of learning to cook the meat simply ,and correctly,and then learning recipes and changes.

Here is another ,from a forum member,a top comp cook,and a Cookshack user that I send to my family and friends.

Darcy's Indirect Cooked Brisket