and it come out perfect!!!!!!!!!!!!!!!!

I have never had a brisket come out how I thought it should(taste okay but not jaw dropping good). I have been through about 30 different smokers and finally thinking it might be me

I just want to keep it simple.

HELPPPPPPPPPPPPPPPPPPPPPPPPPPPPP

Make any simple rub with mostly salt and coarse black pepper, little onion powder and a little dry mustard.
Smoke for 5 hours around 180-200. Put in a tray and seal tight with tinfoil.
Oven at 210 until the internal temp breaks 200 (about another 5-6 hours).

Okay man...........maybe that's it. I always just leave it on the smoker after I have foiled it up.

Check out How to BBQ right.com

Contact Tritonman he is always on the Off Topic section.

http://texasbbqforum.com/
There is a ton of great BBQ info here!!

This is very close to what I do except I do use brisket rub and let marinate overnight in fridge before starting the smoking. I also may try to burn/senge the outside of the brisket to seal in flavor/juices for a few minutes over grill before I actually start the slow smoking process. (You also might want to sprinkle the meat with a little cayenne papper, jalapeno salt, tony cacheres, etc. to sort of "wake up" the taste buds.)

When comes out, still wrapped, slide it into a plain old paper grocery bag, roll up the end and let it rest for 45 minutes before you cut/tear into it. Meat has a chance to relax and suck up all the juices again.

Good rub
2-cups brown sugar
1-TS garlic powder
1-TS paprika
1--TS chili powder
1-TS cumin
1-TS onion powder
1/2-TP cayenne pepper
Smoke until internal temp of 160 then wrap it in foil until it hits 10-200 let the heat out by opening the foil for about 5 min then close it back up and wrap a towel around it and put it in a cooler for about 1hr then take it out cut up and enjoy!!!

Here you go:

http://youtu.be/VmTzdMHu5KU

http://youtu.be/pGZ39yYxeBk

Remember it's ok to use temp as a guide but all briskets are different. It's done when the fat end probes like a warm knife through butter.

Here is the KISS method.
KISS "Keep It Simple Stupid"
I won't go into the fat cap up/fat cap down debate.
Seasoning = Equal parts Restaurant ground black pepper and kosher salt; I prefer to add fine granulated garlic to mine.
I also prefer the hot and fast method thus will cook at 275 to 325 degrees.
Trim brisket to obtain a 1/8" fat cap, and remove any silver skin on meat side. Generously season the entire brisket. I usually do this an hour before going on the smoker; reason being salt draws moisture from the meat. If you don't believe that comment go ahead and season one and put it in the frig overnight; you will have a pan full of water the next morning.
Cook until internal temp reaches 165, place in aluminum pan and tightly cover with foil and continue cooking until internal temp reaches 205 degrees. Allow to slow cool in a dry cooler or cam-bro until internal temp is 165 to 170 degrees; slice and enjoy.
Slicing a brisket hot results in slices drying and discoloring rapidly thus the mythology for allowing it to cool ti 165-170.

My advice is to spend a little extra money and get a really good cut of meat. Makes all the difference in the world. I don't buy briskets out of regular grocery stores. It's best if you can find a meat market with high grades of meat.

I'll second Don G's method, the only thing I do differently is that I wrap in butcher paper @ 165 degrees. I'll then cook to 205 and probe for tenderness. I use a bamboo skewer and when it slides into the point end like a hot knife going into butter, it's ready. I believe as do some others that the butcher paper or brown paper bag allows some of the liquids to seep through and has less of a braising effect which makes for a bit firmer bark than aluminum foil.

Season liberally with salt, pepper, garlic, and onion powder. Rub zesty italian dressing into the brisket after seasoned. Place in a large foil pain fat side down and put in the oven @ 275* right before you go to bed. Wake up the next morning to a wonderful smelling house. The brisket is safe to eat w/o teeth after 12 hours. Everybody that used to make fun of me for using the oven instead a smoker now uses my recipe in the oven.