Brisket isn't that hard if done correctly...sloowww I used a couple of rubs I concocted,pepper and coffee based rub generously then put on the smoker fat side down for a couple hours then into the oven to finish at 225 degrees, place directly on the oven rack with a drip pan underneath. I shoot for an internal temp of 195 degrees....usually at 160 degrees you want to foil it and add some apple juice or beef broth to keep it moist as it cooks thru the stall period,although I didn't foil the 2 I made in Tenn. The reason I used the oven was the monster smoker they provided was hard to get to temperature and maintain without sitting infront of it for 10 hours. At home I'll cook it on the Big Green Egg for the whole cook
Is your brisket first cut or second cut?
Fat side down in the smoker, not up? Also, how hot is your smoker for that first two hours?
