Smoked brisket

here's how i have been doing them.
12-14 lb full packer,certified angus,select grade or better.
rub that i started with was a 50/50 mix of penzeys northwoods fire and old english prime rib.
wood used was 66%oak and 33%pecan (using bbrsdelight pellets in both the fec and sm150)
technique;
meat goes on the smoker cold interior temp 32f or lower.
4 hours on smoke setting (145-165f interior fec temp)
at that point setting changed to 225 setting
at 185f interior meat temp it is removed and allowed to rest.
times for this vary a lot but seems to average out around 75 mins per pound.
i like to use the longer smoke setting times as it produces the best smoke ring in both the fec and sm smokers. as we all know smoke ring is just an appearance but my customers expect that ring so that i what i give them.
hope this helps some.
for really good brisket info consult paul kirks championship bbq or mike mills peace love and bbq
jack

Here's a very in depth discription with pictures.
This guy attended a Pitmaster class held by Paul Kirk. I think he does a better job explaining Brisket then Paul does in his book.

http://www.virtualweberbullet.com/brisketselect.html

gunchef,
tried to respond to your email but yahoo would not accept the addy. resent info to the email addy listed with your profile.
sure hope you are the guy who emailed me . if not just ignore the email
jack

Jack, there is a good description at the above link of what I was trying to say about white vs yellow fat.

Well, since you guys forgot Brisket 101:


Oldie, but a good basic:


Brisket 101

Well,you didn't say what you were cookin' on,or what your expected results are,so it is difficult to toss much in the pot.

I'm no expert on brisket,or much else,but Smokin's 101 will get you where you are goin', faster than anything else IMO.