I do mine the same way every time. Start with a full packer. Wash and dry with paper towels score the fat down to the meat, carful not to cut the meat. Inject every couple inches with a mix of beef broth and finely ground rub.
Coat with yellow mustard then coat with Rub, rubbing it into every nook and cranny. Wrap in stretch wrap and refrigerate over night.
Bring to room temp get your smoker up to 225 while it's coming up to room temp. I smoke my briskets with red oak until it hits 160 internal heat, then I transfer it into a large foil pan with 1/4 cup of beef broth and 3 table spoon of rub cover with foil with temp prob in meat preferably in the flat because it gets done first, doesn't much matter where you finish it once it's in the foil pan because all you are doing is heating it at 225 until it hits 195. At which time I pull it, wrap it in stratch wrap and foil then into a cooler packed to the top with towels for at least two hours. Pour the pan juices into a jar and refrigerant them until the fat gets solid. Remove the fat warm up the juices and pour them over the sliced brisket. Turns out tender, juicy and tasty every time.
Randy,
