Brisket smokers

[longbow51]

I did a couple this way after watching some Goldie videos, came out good except the bottom overcooked some on my grill. I really liked the simplicity

Those kids are fun to watch. We do have a water pan in ours (Weber Summit Charcoal).

 

[BackofBeyond]

Heavy salt and pepper, smoker on 215, paper wrap after the stall, give it a good shot of broth and tallow before wrapping. Pull it at 202, let ‘er rest in a cooler, slice it up and down the hatch.

 

[sccritterkiller]

Goes into the smoker fat side up...I wrap with peach flavored butcher paper around 165...pull at 210.

 

[88man]

Do you cook fat side down?

up, no trim, just wipe fat off before cutting when its for buffet type events

 

[Addicting]

I tend to aggressively trim the fat leaving a 1/4”

Salt, pepper, garlic, onion heavily and tinfoil wrap at 165. Pull it at 204, wrap in a towel, and let it rest in a cooler for several hours.

 

[Dave N]

Not sure what you folks think about it but our local Walmart has whole brisket for $3.96/lb.

 

[MtnElk]

I like to smoke mine really low and slow, and then I finish in foil with a little apple cider. Probably not up to code, but I get the nice bark from cooking it lower and longer, but still stays pretty juicy

Definitely don't ever cook fat side down. Done 5 of them now, 4 were perfect, 1 was shit. and it was the one I stupidly set on grill fat side down