re: Smoking a brisket in electric smoker.

Coat with cajun mustard and favorite rub - let sit for 24hrs to marinate - no wrap - fat cap down - usually smoke with apple or pecan, smoke as much as you want I use an amazen tray and it smokes the entire time - set temp 235-250, top vent 1/2 open - fill water pan about half full of apple cider vinegar - cook to an internal temp of about 195 - pull out of smoker wrap in foil place in cooler for an hour, place towels on top to take up empty cooler space