First Time Smoking a Brisket... Advice?

Don't soak it in Dr. Pepper. Heavily season it with kosher salt and black pepper then smoke at 225-250 fat side up until the meat hits 160-165 then wrap in foil or butcher paper and let it go until it hits 195. Let it rest wrapped for at least an hour then slice and enjoy.

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Thoughts on what kind of rub or what you like best?

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Salt. Pepper.

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Everything you need to know... BBQ with Franklin - Brisket

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This.... It works

Thanks for all of the input so far. Do you guys flip it all or leave it alone fat side up the entire time?

IMO....fat-side up isn't necessarily the go-to method. You need to determine where the heat will come from when it hits the meat. If it's from the top then yes, go fat side up. But if it's from the bottom, go fat side down. And I recommend trimming the fat cap down to 1/4" thickness. And you want to position the flat AWAY from the heat.

I inject overnight then rub with kosher salt and a black pepper right before it goes on the smoker. Smoke it at 250 until it reaches 150 or so (where it will typically stall) then wrap in butcher paper until it reaches 200-203. Remove from paper, wrap in foil then a towel and place in an ice chest (no ice btw...lol) for bare minimum of 30 mins.

And apple is typically a poultry wood, especially good for turkey. Mesquite is a powerful wood that can over smoke your meat if you use too much of it. I recommend post oak or white oak with a couple of chunks of mesquite mixed in. Post Oak burns hotter longer which you need in a long smoke brisket. Btw...Aaron Franklin uses post oak.

Good luck.

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First Time Smoking a Brisket... Advice

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Lookin ain't cookin! Don't lift the lid even a smidge while its doing its thing

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Fat side up or down?

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Up, you also want to place the biggest end of the brisket toward where your smoke/fire is.

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Fat side up or down?

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I always point the fat towards the heat source. In my WSM the heat comes from the bottom so I put fat side down.

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I trim a little fat off and then season with kosher salt and black pepper a 50/50 mix. Then I set up my smoker to run around 250 to 275. I put the brisket on and once it hits 165 ish I pull it and wrap in butcher paper and put it back on until it is probe tender. Probe tender is usually between 195 and 210. The probe should slide in and out of the thickest part of the flat with little to no resistance.

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This is the right way to do it. Just buy a decent meat thermometer, I think I got mine at Academy for 20.00 its digital and simple to use. Next I also stick it in the thickest part of the brisket and I pull it when the internal temp gets to 195. after letting it cool the internal temp should be between 203-205 which is tender but not fall apart pot roast tender. In the brisket world you want to be able to slice the brisket and have the slices stay together but require very little pull to break apart.


Don't flip it just wrap it after about 6 hours ...butcher paper it the best method but foil will also get the job done.

Oak or Post Oak is good. You better know what you are doing if using mesquite it can quickly over power the meat.