Montreal Smoked Meat

[RAF128]

Today I going to start this.   This morning I mixed the spices and will make a brine.   Then the brisket will soak in the brine for the next 5 days.    After that, It's into the smoker for a few hours of Maple smoke and then finish in the oven at 250 for about 3 hours.
Question:   The recipe calls for 2 hours of smoke but doesn't offer a suggestion of temperature in the smoker.   I was thinking 225.   What do you think?

[Habanero Smoker]

That is a good temperature to cook at, if you are going to cook it in the house oven, smoking at 180°F - 200°F would be a good temperature.

Are you curing a whole brisket or just the flat or point? If it is a whole brisket you may want to think about injecting.

[RAF128]

This morning I pulled the brisket out of the brine, rinsed and dried and rubbed as per the recipe.   I put it into the smoker and it's smoking as we speak.   What I found was my PID doesn't seem to be working, so I using the smoker with the PID.   I'll get you a picture when it comes out before it goes into the oven to finish.   I'll address my PID question in another post.

[RAF128]

Brisket is out of the smoker.   Now into the oven at 250 for 3 hours.  There's 2 cups of water in roaster and it's sealed with tin foil.

[RAF128]

This morning I sliced the meat and tasted tested ;).  It turned out pretty good and am looking forward to a Reuben sandwich this afternoon.    Here's a portion already sliced