Going to smoke my first brisket and would like some of you to let me know where my thinking is screwed up. I normally do all this type of cooking of meat in flavored brazing liquid. low and slow. Let me list my thoughts on how I would do it in an Amerique smoker just of the cuff:
Trim a chose brisket, apply plenty of cracked pepper, sea or kosher salt, brown sugar and grill seasoning.
Place brisket (fat cap up?) on top of large cut pieces of apples or onions (stand-off grate may be needed due to apples may collapse after a while) in a disposable foil pan with some beef stock and apple cider in the bottom. (Liquid not touching the brisket) maybe placing 10 sprigs of rosemary in the bottom?
Place in smoker uncovered at 225 degrees with 6 OZ of ??? wood with three charcoal chunks for 12 hours, uninterrupted. After 12 hours, open door to check on meat, add more liquid and baste if needed. Insert wire probe and set probe temp to 180 degrees.
When smoker chimes the bell to notify brisket is at 180 degrees. Add more liquid if needed in bottom and baste. Cover brisket around pan tightly and leave in for another hour. Maybe turn the heat down to around 190 degree?
Remove and hopefully after doing a dance, a little praying and throwing salt over your shoulder it should be fine......
What you think...