First Brisket

Hey Smokin'brewer - "Welcome to thhe forum!"

I am assuming that you have seasoned your smoker and all that good stuff. Yes, it's ok to lower the temp over night. I usually set mine at 180˚ and crank it up to 225 ˚ in the morning. Using 4 - 6 oz of wood will work though you may want to do just 4 for your first smoke. Better to start off low than to over-smoke and ruin the day.

I enjoy hickory, oak & pecan with brisket. Many use Mesquite - but watch it as this wood can get bitter.

Take it to 195˚ internal, wrapin HD foil (might add a cup of beef broth/stock) & let er rest for at least 1/2 hour - 2-3 hrs if possible.

Let us know how goes it!

Good luck...

IMO forget the mesquite in a cookshack.

I'd use your apple and six oz ought to get you their,like wheelz said.

Just my $0.02

Well I have to say my first brisket turned out even better thah I thought it would!!
I put it in around 11:00 PM on fri night w/a mixture of apple and cherry (around 5.5 oz)Set the temp to 180 and let er rip.
At 5:45 AM it was at 156 degrees internal.
Got up at 8:00 and turned it up to 225. I pulled it at 1:00 the internal was 195.
I wrapped it up in foil wrapped a towel around that and put it in a cooler for 4 hrs.
Well let me tell you it was the most juicy, tender and flavorful piece of meat I have ever eaten. The juices were running of of it like water! Unbelievable!!
The only thing I think I did wrong was slice it with the grain. Are you supposed to slice it against the grain? Or doesn't it matter. Thanks for all of the tips and suggestions.

Way to go Smokin'brewer! Good job!

Slicing against the grain will make te brisket much more tender. Sounds like you did ok anyway.

Now experiment with spices & have fun!