Brisket

I'm smoking a brisket this weekend. I have attempted it before without great success. Who has tips?dry rub recipe? Ideas for sides?

the only thing i know about brisket is that Howards mom makes a lot of it

soak the hickory for 2 to 3 hours

score the fat side, side to side and length ways about an inch apart

dry rub, what ever seasonings you like on beef big chunk of meet can't over season

8 to 12 hours on low heat 225 to 250 try to keep at 250, fat side up, cook to 170 degress middle of the brisket, pre heat to 250, put the big side of the brisket to the hot side of the smoker

don't forget the pan of water on the grill. spray the brisket with apple juice beer or water when you but the brisket on the grill then every 3 hours.

after cooking wrap the in 3 layers of aluminum foil and a towel set in a cooler (no ice )rest for about 2 hours

thanks. Got some ribs on now. Brisket is Sunday. New smoker so I won't cook indoors for a month.

The brisket is on. Internal temp is 65

Well trimmed 8-10 pound brisket. Savory rub. Mesquite wood. 225-235 degrees 60-90 min a pound. At 160 internal temp I used the Texas crutch to get through the stall with 1/2 cup beer for liquid. At 200 I took it off Let it rest in dry cooler still wrapped in foil for 2 hours.

Turned out great

Is that a Weber Smoky Mountain?