nascarchuck
Thanks for the info, I plan on using Pecan for it and only add it in for about an hour at the end of the cooking. Hopefully it will turn out good.

You should not wrap a brisket first thing. You get all the smoke flavor in the first 1 to 2 hrs of cooking. Hence the pink smoke ring on a well cooked brisket . Never add wood to a fire once you put the meat on, as that is where you will get the bitter flavor . You cook only with red hot coals. A little smoke coming out of the stack goes a long way . You can wrap a brisket or roast after about 2 hours or when your fire goes down and needs to be restoked or add wood. cook on the grill or in the oven at that time. I have a small pear burner type gas burner I'll put into the firebox at this time with a small flame and let it cook for hours on the grill to finish. But next time you want to try a brisket, go to the butcher and ask for a shoulder clod. Its a leaner cut of beef cooked the same way . Less shrinkage , better flavor to me. But to each his own. Saltyvarmintr

Someone else might chime in with their opinion, but I am thinking that you might want to put the wood on from the start. I think thats when you will get the best smoke penetration.

I would add one fist sized "chunk" at the start and leave it at that.

I agree that you should NOT wrap a brisket in foil first thing and I also agree that the wood needs to be put in first, not last.

if you wrap it first,it wont get the smoke flavor.

Smoking a small turkey and a couple of chickens in a Cookin' Cajun Water Smoker today. Been using them for as long as I can remember. 10 hours after I close the lid and I can open it and start eating.

Only way to go......

Thanks for the info guys. I did always smoke briskets this way until a buddy of mine who smokes them all of the time for different functions showed me this other technique opening the foil for the last couple of hours and adding wood. The last one I did turned out great but it may be that my better half and a lot of her family actually liked it because they said it didn't have an overpowering smoky flavor. So I guess I will keep trying it both ways and keep expierimenting differant ways which is a lot of the fun of smoking.
I didn't get to do a meat loaf this past weekend but the pork ribs, sausage filled with cheese and jalepeno and the Raspberry Chipotle chicken breast turned out great. I am still stuffed.

Another tip guys, try using lump charcoal, I like oak best. It's not too smokey like firewood can be, and it burns a long time!
I cook mine on a Big Green Egg these days with great results.
I saw someone mention orange kool aid. Try Coke or Dr. Pepper. It doesnt take alot but will add an interesting sweetness to the meat.
Try adding some Cayenne pepper too!
Wrap in foil the last 2 hours.

We put ours on a water smoker with a dry rub. Let it smoke for 6 to 7 hours. Wrap in foil and put in the oven over night at around 200 degrees. Take the fat off the top and then you will have some of the most tender and tasty brisket ever. It took us about 4 to 5 years to figure out how to get it right. Use to just smoke them and always were tough.

TBass,
Like your recipe. I too, cut little holes in the brisket, and stuff them with garlic. Have been afraid to to put peppers in, too. Because nobody seems to like it as hot, as I do. But, I will have to try it, anyway.

Thanks.

Find a good rub recipe and stick to it. I leave mine in the fridge overnite with a good rub then cook it in the oven for about three hours. When done I put it on the smoker for about 30 minutes to get the smoke flavor. The real secret is in the sauce. Play with different recipes until you find what you like.

I use a dry rub called attkins rub when i can find it,and let it soak rub up and smoke at least 2 to 4 hrs thin wrap finish oven like everybody eles does,that is good eatin,man this talk about smoked brisket makeing me hungry ,fire up the smoker .

Its 02:22am getting ready to get the fire going and smoke me a brisket today. Wish me luck.

Dry Rub

after six hour, and six more hours to go

Lookin good jigs!!!