posted January 05, 2015 12:09 PM
At some time in the future, I will be doing a brisket for a friend. I have never done brisket before, only pork (butts and ribs). I could use some sage advice on this. My smoker is the SM066 Amerique, utterly reliable. Being a member on many forums, I see folks separating the full packer along the fat dividing the flat from the point. I also read to leave intact. There are some who brine, some don't, some inject, some do not, some marinate and some do not. All like their results.
For a first brisket, likely choice, maybe prime but I doubt it, what do you folks recommend regarding temperature both smoker and IT? Also, how to prep the brisket for moist tender slices? I am wide open for suggestions. It may be a few weeks or months before I embark on this. It depends upon when this friend wants it.
Many thanks in advance.