[bbq pits by klose]

not much to good brisket really.
Some of the best I have ever done were simple to do.
good meat, good wood, well engineered smoker.
rub brisket w/ bbq rub, place on pit for 1 hour per pound at 235 degrees.
take off pit at 195 degrees internal temp.
Comes out perfect every time.

try to select brisket with thicker small end,
this meaning deckle on briskets, usually 7 to 10 pounders.
If you can roll it in a circle, that's even better.
Sam's clubs, local butcher shops, cosco, have decent meat selections.

catching the drippings (fat rendering) from the brisket in an aluminum pan under it,
makes an incredible base for bbq sauce.

dave Klose
BBQ Pits by Klose

[Mike (AZBarbeque)]

Dave,  do you not inject your briskets? 

[bbq pits by klose]

injecting briskets. Nah never.
Have seen people catch the fat dripping & make a mop to baste them in.
Brisket is an amazingly simple meat to cook.

Heard of people actually removing the fat cap & rubbing w/grape jelly.
well, seems a bit extreme to me. grin.........
BBQ Dave

[Three4Que]

I tried a 7lb brisket from Costco a couple of months ago, my first ever on a smoker (ECB- DON'T SAY A WORD!  It was free and came from the wife.)  So in order to keep her happy I'm using it until I can get a WSM or better.

Anyway, the brisket wasn't as tender as it should have been , flavor was okay, I need to adjust my rub, but not too bad for a first one.  I've done several in the oven with my Aunt from Tucson recipe, but I wanted to do an actual smoke.  I used hickory and pecan, not to bad of a blend.  The ECB didn't hold the heat as consistently as a WSM so my temps were way low.  Plus I went through a lot of charcoal.  Wrapped it in foil and set it to rest.

Any suggestions on rub recipes, better smoking wood, tricks to improve on an ECB (until Christmas rolls around)? 

I like the idea of keeping the juice.  I did make a pretty decent sauce with it from this last cook.

[bbq pits by klose]

Cook to 195 degrees internal, & it will always be tender & juicy.
Don't let the heat get past 250 or 275 for very long though.

Red Oak w/ Apple is hard to beat if ya can get it.
Otherwise, red, white, or post oak all the way.
Easy to find in most states.

rub needs equal sugar & salt,
then 1/10th equal ingredients on all the other stuff.
Best of Luck
Dave Klose