re: One meat I struggle with smoking is the brisket.

The last two times I have done a brisket, I have used the Fox Bros. method, and it has turned out really good.

I use a Masterbuilt Electric, but the steps/temps should work on all smokers.

Now this is for just the flat, not the point or a full packer.

Salt and pepper rub
Smoker temp 225
Meat on the grate fat cap toward heat
Smoke naked until internal temp hits 170
Wrap in pink butcher paper
Back on the heat until internal temp of 200
Remove and let rest (wrapped) for 2 hours