Rig up a rotissrie in your smoker. You would be suprised and thank me for the suggestion.

Fat side down smoke to 160 then foil once it hits 190 open foil let out steam then wrap in towel and put in cooler for one hour works great.

Fat up, to start.

I use a good rub, apply the evening before smoking. Preheat the smoker to 220�, take the meat straight from the fridge to the smoker(start the meat as cold as possible) smoke at 220� till internal temp is 170�. Usually cook fat up.

Fat side up.

Fat up! However, I am going to try a new meat source next time I get hungry for brisket. A friend who does BBQ professionally has recommended going to the meat market and purchasing a hand-cut boneless chuck roast (10-15 lbs) and smoking it like you would a brisket. He says his customers love it, and there is hardly any waste.

Fat always up so the juices run down

oh i see you like to make roast out of brisket...and fat side down lmao you need help

Fat side up to start. Then, I will flip it and wrap it and cook it to 195*-200*. Then I will pull it and put it in a "paper bag" still wrapped for an hour at least to rest. There is magic in the bag.......

Next time try smoking boneless chuck roasts the same way as brisket - 4 hrs. open and 4 hrs. wrapped. You may never smoke a brisket again - too much waste.

4 hours wrapped in foil is roast...yall keep on keepin on wrapping and ruining your briskets (roast)

This. I also trim the fat cap back to about 1/4" so it nearly all renders in the cooking process. I personally prefer NOT to wrap, results in a better bark and burnt ends!

This is from the king of brisket himself, Aaron Franklin.

http://www.texasmonthly.com/food/smoked-brisket/

https://www.youtube.com/watch?v=VmTzdMHu5KU

I hang my briskets for 4 hours. Pit Barrel Cooker. Wrap and lay flat for 2 hours with a half a cup of beef bouillon poured over it. Wrap in bath towel and place in cooler for an hour or so. It all depends on Temperature not time so much with mine. 200 degrees we wrap. Seems like every brisket is different. Depends on the marbling in the meat I suppose. I trim my fat cap to about 1/4 inch first though. I also score my meat before cooking to remind me which way to slice.

They turn out ok.

Fish slime hit the nail on the head on how to smoke one.A brisket cooked right will not need any BBQ sauce.

Fat side up, always !!

Smoked on my stick burner using oak....