OT: I gots a Brisket

[Lettucexxxx]

Friend of mine's BBQ restaurant is going through some major upgrades.... Shutting it down for a couple months. I was able to snag an entire select brisket and still have it in the plastic, bottom of fridge, taking up the majority.
Now, Ive handled all things pork, tried it all...but........Ive never tackled a brisket by myself. This Saturday will be my first.
Any pointers would be great. I've googled a few things and have and idea of what i wanna do but trying to decide about my smoke.

I'm working with one of those big Parchman made smokers.

Ive already presoaked all of my wood in dales*

 

[dawgdreamin]

It's not as difficult as people make it out to be. Go low and slow. Highly recommend burnt ends.

 

[57stratdawg]

Franklin BBQ has some good YouTube videos.

 

[PBRME]

Just sent you a pm.

 

[dawgoneyall]

It's not as difficult as people make it out to be. Go low and slow. Highly recommend burnt ends.

Just what are you talking about?

 

[KeyserSoze1999]

Soak your brisket in a combination of Dale's and Brown Curry Mole Crickets---you'll thank me later.**

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[Uncle Ruckus]

You mean the burnt ends? Burnt ends are the greatest BBQ meat in the galaxy

 

[johnson86-1]

It's not as difficult as people make it out to be. Go low and slow. Highly recommend burnt ends.

^^^This^^^ Unless I've gotten lucky, brisket isn't any harder than a boston butt, it's just less forgiving. If you can control your temp, that's pretty much it.

 

[Rog.sixpack]

What self-respecting BBQ restaurant is serving USDA select brisket?

Let me know so I can avoid them. TIA.

 

[dawgoneyall]

You mean the burnt ends? Burnt ends are the greatest BBQ meat in the galaxy

Oh...we are talking meat.

 

[IBleedMaroonDawg]

Take a big jar of grape jam and put it in a bowl. Add in cayenne, salt, pepper, chili powder, garlic powder and whatever else you like. Mix it all up and rub it all over the brisket and let it soak in for a couple of hours before smoking.

I like to wrap my brisket and add in honey and beef stock and continue to cook till it reaches temp.

 

[Lettucexxxx]

Thanks fellas. Great stuff. PBRME, thanks for the guidelines. I will report back.
I do have a change of plans, unfortunately, as my neighbor has turned his backyard into 17ing tool time.....and my smoker is up against the fence where he works. So, saw dust will be circulating and homey don't play that. I'm too nice to say anything because I have to LIVE here but ****, I guess I'll run it in the oven.