Help with smoking a brisket please

Here ya go.

LINK

The solution is to put it in the oven, covered, on low heat, until it hits about 205

when it gets to 165 wrap it in foil and throw it back on the smoker til 190-200

I had some horrible luck with briskets, until I followed the link above. You gotta wrap it up in foil and put it in the oven once it hits about 150. What screwed me up is the first method for cooking brisket I read, the author said that putting the meat in the oven was bullshite. Screwed up my thinking.

I actually throw mine in the oven uncovered, after 8 to 12 hours on the pit (untrimmed 15+ pound cuts) to preserve some texture of the bark. Works out very well after I started doing this.

Thanks for the input. I've only done one brisket years ago and it was dry. The piece I tasted from this one was juicy and tasty. I'm scared that I'm going to frick it up. Tried to do a little research beforehand, but there there's too many ways to do this and I don't know which is best.

I think you can't use an electric smoker or a gas grill to cook a brisket. Just buy a cheap charcoal smoker. Heck, my mother-in-law gave me something that was the forerunner for this and it worked great for a while (until they bought us a better grill as a wedding present)

LINK

hungry one. I think you are dead on . Going to wrap and slow it down. Will try to post pics if it don't turn into jerky.

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I think you can't use an electric smoker or a gas grill to cook a brisket

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Really? Please educate me on your knowledge of why this can't be done.

Doing one that small is gonna be tricky....I used the Franklin BBQ method when I did my first one not long ago....came out great
LINK

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Smoking a small brisket (3.5 lbs).

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I believe it is impossible to get just a flat to cook well on the pit without wrapping or cooking in oven covered. Just too much surface area and not enough fat or moisture. I assume you got a trimmed flat being that it is only 3.5 pounds.

I think the best thing is to get an 8-10 pound untrimmed brisket. Rub it down, and cook on a well regulated 225. Leave on with moderate smoke for about 1.5 hours per pound....it will be juicy, tender and full of flavor. You can run the temp up to 250 and you will get that pretty smoke ring, I don't care too much if it is there regarding flavor, but do like to see it.