Thanks to this forum, I finally nailed a brisket! My inability to get brisket right was what led me to buy my smokette in the first place. I've tried a few and although they were much better than in my cheapo water smoker, I still wasn't hitting it just right. Part of the problem is an inability to find packer trimmed briskets in my area.
I found a nice flat with a decent amount of fat on it. And in the spirit of the KISS Rule (keep it simple, stupid) I seasoned overnight with a rub made up of two parts turbinado sugar, one part cookshack rib rub and one part montreal steak seasoning. Then I covered the whole brisket with the fattiest thick cut bacon I could find, cooked at 225 for 9 hours (it was a 6lb brisket) until it read 200 on the probe--took it out, double wrapped and placed in the cooler for an hour. I wasn't surprised that it was fork tender since I took it to 200, but I was shocked at how juicy it was. I literally had juice squirting out onto the counter as I was slicing! I would have to credit the bacon, as that is the only thing I did differently from prior attempts.
Finished half and wrapped and froze the rest. Can't wait to do another one! Thanks to all on the forum for all the tips and tricks. Very rewarding to finally get it right!
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