Easy Smoked Brisket

This following is the result of a “Basic Brisket Tutorial” I found on the BBQ Brethren forum and it was one of the best I’ve cooked in quite some time. Looking back, it’s really strange how close this is to the way I started out seasoning and smoking my briskets over thirty years ago. But like many others, in an effort to produce better brisket, I changed tactics with new seasonings, rubs and smoking methods as they became available to me. The lesson learned here was that sometimes it’s better to stick with the basics and KISS (Keep It Simple Stupid). I’m reverting back to the old ways with the Salt, Pepper & a touch of Garlic rub for my briskets from now on.
I started out with a packer between 8 & 9 pounds, trimmed it up and separated the point and flat before smoking. The flat had salt, pepper and garlic powder for seasoning while the point had all those plus a liberal coating of my rub. This was an experiment after all… Here are both cuts after seasoning and ready to rest in the fridge until the next day.
Brisket flat & point ready for the fridge to rest for the night.
They were placed on the Pro Q Exel 20 the next morning at 9 am. Brisket was smoked at 225 until done at an internal of 201 (some habits die hard) around 6 pm.
On the smoker
The last shot is some of the moistest and most tender brisket I’ve had in a long time. If you haven’t tried this, do so. You won’t be sorry.
Brisket as it should be

Thanks bigabyte!

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