Nervous first time brisket

Season, wrap and rest overnight in the fridge.

A good rule of thumb is to give yourself a minimum of 1½ hours per lb of cook time and a couple more for rest time.

I like to keep the chamber temps around 225º

                  

If your going for bark (no foil)

I like to foil around 165º IT and continue till an IT of 190º for slicing or 205º for pulling.

I've found I have better success with brisket if i cook till a toothpick inserted into the brisket goes in with very little resistance.

All briskets are different. Some may be tender at an IT of 185º and some at 212º

No need to be nervous?

Know your pit temps and keep them around 220 for my taste.

Then a lot of patience and know when the meat is done.

Good luck and good smoking.

I use the same as the other post, good advice. However i put mine in the smoker unwrapped, when i get it to the color i like and the brisket starts to bleed, i wrap it in a heavy foil with a can of room temp coca cola poured over the top then bing the It to about 190 to 200

raptor and AL have you on the mark.  Good Luck and you will be fine with the advice given.  Once you are ready to wrap I would splash in a few ounces of beef broth or apple juice as I wrap.

Keep it Low and Slow

If you rush your brisket by increasing the temps, it will be tough

Just take your time!

TJ

Ranger...was hoping that you would have posted more info about your brisket turnout...details, QView, etc. Seeing on your other post that it came out dry...I can't really speak to that. I can however tell you to not get discouraged! Some guys on here have been doing this for years....you and I are rookies to this stuff. I have been fortunate on my first two briskets. I purchased Jeff's Rub and Sauce recipes. I also picked up an A-MAZE-N Products AMNS (used on my latest smoke) http://www.amazenproducts.com/default.asp

Todd actually hooked me up and is swapping my AMNS for the Pellet Smoker because I am using it for hot smoking too. Back to my method...I didn't smoke a whole packer, just the flat, which was around 7 1/2lbs. I set my temp at 225* and time (for planning) at 14hrs. I pulled the brisket out of the fridge to rub it and sit for a bit before putting it in. (Remember the 4 - 140 rule) I also put a can of Coke in my water pan. No wet mopping or anything during the smoke. Monitored the temps and pulled it out after about 13 1/2hrs when the internal temp of the meat hit 205* (I like to pull, not slice...preference). Wrapped water pan and bottom drip pan in foil...easier cleanup...and wipe off crusty drippings etc from the inside of the smoker with a hot water dishrag afterwards. No need to clean the whole thing out...seasoning. Keep your head up, read up on here, and GOOD LUCK!