[Smokin Gator]

I probably love eating ribs more than anything else I cook on the smoker. However, I think brisket is the most rewarding. Once you get them down it is no harder that cooking a pork butt.

I always cook whole packer briskets. The few times I did just a flat I ended up with a dried out piece of nothing. I cook them at 225 and use just a few mesquite chunks. I only want the smoke to run for six or so hours and I don't want it billowing smoke. I cook them to an internal temp of 170 and them foil them putting some beef broth in the foil. Then I put it back on the smoker until the internal temp is 190. Then I start checking it every 15 minutes or so until the probe goes in with almost no resistance. Then I put in a cooler with some towels to take up the extra space for at least an hour.

BTW... when I cook one at home I don't slice it like the above directions would dictate. I cut the whole thing into and inch or so chunks and make "burnt ends" out of the whole thing. I cut it at about 190 internal, put some more rub on it, put some sauce on it, put it into a tin foil pan, cover it, and put it back on the smoker for an hour. My family will eat that stuff like it is filet.