[GreekGodX]

Originally Posted by 357

I plan on smoking it around 250 to an IT of 170. Then it'll go into an aluminum pan with some sauce made of apple juice, brown sugar, worshteshire, and some BBQ sauce. It'll be loosly covered after that and stay until IT gets to 195-200. That's when it'll come out to rest for 30-60 minutes before I remove the point. I really want to try my hand at burnt ends so the I want to re-rub the point where it was cut and put it back onto the smoker for another 4-5 hours, per what I've read here: http://www.virtualweberbullet.com/burntends.html

My in-laws are in town and were raised on brisket flats cooked in the oven in a covered cassarole dish. It's fall apart tender but not my favorite way to eat brisket. I'm aiming for sliceable but nearly pullable tender and very moist; hence the finish in the foil/pan.

If any of you brisket vets wants to offer any suggestions please let me know. This is only my second brisket. I'll check back as soon as I can. My wife wants this ready for an early dinner or late lunch tomorrow. Given the weight of the meat I already realize that isn't likely to happen so I was kicking around the idea of higher cook temps maybe up to 275.

I smoked a brisket on Father's day. The key is going to be not to take it off until you can put in and take out a temperature probe like it is butter. I had mine internal temperature at 205 for over 1.5 hrs before it was tender enough. Make sure it gets enough time to rest after the cook too.