hickory and apple wood for Brisket?

I just did a 9lb Select brisket a few weeks ago in which I used apple and hickory, and it came out fantastic.

I've done brisket before and they all came out great, but this time I used another method that I saw in this forum, and it came out absolutely perfect.

I smoked it at 225 deg. until the internal meat temperature was 170deg, then took it out, placed it in heavy duty foil, poured about 6 oz. of canned beef broth in with it, wrapped it up and put back into the smoker until it reached 190 deg.

As far as time, I think it took somewhere in the vacinity of 12 or 13 hours. But to be honest, I use a digital meat thermometer ($17 at Target)and only go by internal meat temp.

You're gonna hear this expression alot.."it's done when it's done". I've lived by that expression ever since I started doing bbq, and being patient has never failed me.

Could not believe how tender, and juicy this brisket came out. Everyone just raved about it.

Hope this helps....

Thank you for your help. It is still smokin as we speak. I will post how it came out.

What SmoKen says,sounds real familiar.

Sometimes those select will come tender at 190�,other times they may take 195�-200�.

Let it set a couple hrs in the foil and juice and it is usually even better.

Enjoy,and let us know.

Tom,
You're right about foiling it for an hour or so after.

I forgot to mention that because I always foil everything for at least 45 min to an hour out of habit to let the juices re-distribute, and for the temperature to rise a little on it's own to cook just a little bit more.

Good point....