smoking brisket for 1st time this weekend. tell me how

Trim it
Put on a very thick rub
No need to marinate
Finish in foil
Aim for 12 hours

About 1,000 beers, you guys.

I use a high heat method and get great results everytime. Here is what I do.

1) I trim some of the fat off the fatcap, but leave enough to keep the meat covered in fat. I then take that fat that was trimmed and put it on the side of the brisket that doesn't have a fat layer.

2) I rub it down with Plowboy's Bovine Bold found at Bass Pro Shop. I use a very liberal amount.

3) Set my Weber kettle up for indirect heat at about 325 to 350 degrees. I bank unlit coals on one side of the charcoal grate and then light about 1/2 or 3/4 of a chimney. I put pieces of smoke wood in the unlit and then add the lit to the pile. This is called the minion method as the lit coals will burn the unlit coals throughout the cook giving you a constant burn for hours without having to add fuel.

4) Add a water pan under the brisket on the charcoal grate.

5) Add the brisket to the side that doesn't have the coals underneath. Remember to add the fat strips to the side that doesn't have any fat, which should be the side that is up, since I like to cook fatcap down to protect the bottom of the meat.

6) Set my bottom air vents to about 50 to 75 percent or whatever will give you a temp of 325 to 350.

7) Cook until brisket hits 160 internally (About 2 to 3 hours). Always keep the lid vent all the way open. Then wrap in foil with about a cup of beef broth.

8) Cook covered in foil until brisket hits about 195 internal temp (about another 2 to 3 hours).

9) Let brisket rest in the foil for at least an hour.

10) Take out of foil and save the juice. Separate the point from the flat. Slice the flat against the grain. Dice the point up in cubes and add more rub. Add the cubed point to a foil pan and put that back on the smoker for burnt ends. Flipped the meat in the pan after about an hour and cook for another hour.

11) With the drippings you can make a bbq sauce. Here is the recipe for the sauce:

1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
1/2 cup meat drippings

Simmer to marry the flavors and thicken as desired.

Hey RedHawk, what size brisket do you use for your method?

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Hey RedHawk, what size brisket do you use for your method?

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I use a full packer somewhere between 10 and 12 pounds.

Here are some photos:

I like to smoke fat up on the grill.

Listen to redhawk. The most important things are: Cook your brisket to temp, crutch it (foil wrap) once it hits 165-170, let it rest for an hour before slicing it, and remember to separate the point from the flat and slice against the grain - no shredded brisket!! BTW, very professional looking brisket in those pics redhawk. I appreciate.