The wife has lately been asking me to try my hand at a brisket, which is something I have never even thought of attempting. I sold my charcoal pit when I had to move to an apartment in NOLA, but I have recently moved to Jackson and am working with an electric grill and oven. What are some good recipes out there?
Cover brisket in mustard. Rub down with black pepper, garlic powder, salt, brown sugar. Put directly on smoker fat cap down at 220° until internal reaches 165°, spraying occasionally with apple juice. At 165°, cover in apple juice / brown sugar, wrap in foil, smoke to internal of 200°, pull, and leave wrapped to rest in dry ice chest for 2 hours. Split point from flat, slice flat for serving. Cut point into 1"cubes, shake point cubes in bbq sauce and brown sugar, put back on smoker at 220°to dry out to make burnt ends