Here's how I did my brisket

First you have to take inventory to make sure you have everything you need.

Then judge your cook time by approximately 1 hour per pound at 250-275°

I have a bucket full of pecan wood and a bucket full of lump coal and it is 6:00 a.m. in the morning
so let's get started we're running late...



Super simple rub.
Kosher Salt Course, Black Pepper and today I'm trying a new rub from Rouses.
It's a coffee rub....

Trim the fat accordingly.
If there's any questions just geaux to YouTube and search Franklin/Brisket
(3/short videos from start to finish)





Place fat side up and point side close to your smoker box, and maintain a clean smoke and steady temps...




Keep lid closed and watch your wood/fire/temp


1st look-6/hour peak...



8/hour peak...


You are looking for an internal temperature of 200-205, today it took me 10 hours to get that...



Don't forget to slice off the top part of that fat cap and cube it up for your burnt ends....

Pull
Rest
Slice
Enjoy