This a Full Packer Brisket, about 12-17 lbs.  If you do not find one of these in your Grocery Store, and you probaly won't, go to a local Butcher Shop and ask them for one.  They will probably have one.

About 16 lbs. of Brisket. I have sprayed it with my 50/50 mixture of Apple Juice and Jack Daniels
and added my rub. This is my standard method. Fat cup down on mine. The fat cap protects the meat.

I do not trim the fat cap. Trim it AFTER it is smoked. That's where all the flavor is!!!!

When you finish the cook, there will be all those juices and fat in the pan. Take the Brisket out of the pan and put the pan in the fridge and let the fat solidify. Scrape the fat off and what you have left is the wonderful juices (au ju) from the meat. Put that back on your meat for moisture. Perfecto!!!!!



Rinse the meat under cold water. Lay it in a disposable aluminum pan with a paper towel in the bottom. The paper towel will soak up some of the excess water. You do want some water on it so your rub will adhere to the meat.
I put on my rub, liberally!!!! The amount of rub you use is up to you. Remember, the amount of rub can have an affect on the amount of Bark that it will produce.

If you leave the Fat Cap on, you will probably not need to add a Beer. There is going to be PLENTY of juice in the bottom of the pan. But, a little beer is not a bad thing!!!!

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Put the meat in an aluminum pan and add about 1/2 inch of beer or water. You can notice I have this meat on a rack. I usually do not use racks because I do not like to clean them.
Just lay the meat in the bottom of the pan.

Smoke it at 250-275 smoker temp.

NOTE: Sometimes the meat will get to an internal temp of between 140-160 and just seem to stay there for hours. It happens. It will start going up again.  It is in the Stall Zone.  All large cuts of meat do this.

When it gets to about 160, cover it with foil (pan and all). Make sure you have some juices in the pan when you cover it. If you want that bark to crisp up, uncover it at 190 internal temp and let it cook to 200 - 210.

If you can, crank the heat to 300-350. If not, just get it close to the firebox end.

Pull it off at 200 - 205 and let it rest for an hour.  It will go up another 5 Degrees resting.

Use an internal thermometer probe and smoke it to 200-210 internal temp.
This can take anywhere from 8-12 hours depending on the size of the Brisket and the cooking temp.

Do not be as concerned about the smoking TIME as you are about the internal meat temperature!!!

If you want to speed up the process when you cover it, crank the heat to 300 -325.


This is the most tender Brisket you can get!!!! Everyone does it a little different, but I won a 1st Place Trophy at my first Competition using this method and I think I'll stick with it.