123 Brisket

[BigRich]

Does anyone have a starter recipe?  I went for the gusto and tried one that I  wet aged for something like 30 days and it came out horrible. I guess I just want to try a basic one at this point.

[Ka Honu]

Go to the recipe site and look for brisket posts under "Beef" by Pachange and WTS.

[Caneyscud]

Another way would be to load up the smoker with oak or hickory (or other pucks) set cabinet temp to around 225 or so, take brisket out of the packaging, sprinkle or rub on some salt, pepper, a little cayenne and possibly some granulated garlic and put it into the prewarmed smoker until the point hits an IT of 185 - and hopefully the point is around 180 to 185.  Take out, rest, slice and enjoy.  Fat up or Fat down, probably really doesn't matter - take your choice of what makes you feel good.  Growing up with open bit BBQ of huge sections of beef, I'll mop - I prefer, but not necessary. 

[BigRich]

put it into the prewarmed smoker until the point hits an IT of 185 - and hopefully the point is around 180 to 185.

Typo ?

[Caneyscud]

yep, flat at 180 to 185!  Fat fingers - yeh - that's the problem - fat fingers!