I ruined many a brisket until I tripped over what ended up working best for me. First off, shop for a good brisket - look for good marbling, don’t pay for pounds of fat, and make sure there is a reasonable amount of meat on the skinny end of the flat. Ask a butcher you trust for help picking one out and learn from what he tells you. I generally buy a 12-14 lb. full packer. Trim and season the brisket the night before (or early in the morning in my case), cover it with Saran Wrap, and let it chill on a baking sheet in the fridge for 12+ hours.
I generally start my cook around 10:30 p.m. so the brisket has time to rest before dinner. Take the brisket out of the fridge several hours before you plan on starting your cook so it gets close to room temp. Get the smoker up to temp, put a large aluminum pan filled with hot water under the brisket, then put your brisket on the smoker point side up. I don’t wrap mine in aluminum foil until it comes out of the stall.
Here’s what I’ve learned:
* Not all briskets are created equal...meaning they all act different on the smoker. Some stall at 155 while others stall at 175 AND the stall can last 2-4 hours.
* I always figured the brisket would be done when the point end of the flat got up to 200(ish). Not true! In my frustration, I bought a digital thermometer that handles multiple probes. I stuck one in the point end, the middle and the skinny end of the flat. I learned that the point end may stay 10+ degrees warmer than the flat end, meaning the flat end was under cooked (dry) when my point end read 200. I’ve had briskets where I had to get the point end up to 210 just so the flat end was at 197. I think it has something to do with the way fat conducts heat.
* Sleep is highly overrated when you’re cooking a brisket. Like I said earlier, I start smoking the brisket at 10:30 p.m. and I’m up at 4:00 waiting on it to come out of the stall so I can wrap it. You can always take a nap later in the day...but you’ll never be able to fix a dried out brisket.
* Invest in a digital thermometer that has multiple probes. You’ll only need to open the cooker twice - once to wrap the brisket and a second time to take it off.
* Leave the brisket on until it pokes like soft butter. It will...just give it time.
When it’s done, I leave the brisket wrapped in the foil, wrap that in a heavy towel, then let it sit in a cooler until I’m ready to serve. My last 12.5 lb. brisket took 16 hours to cook, I let it rest for 2 hours and it was absolutely perfect.