Me and my bro are firing up the smoker on the 24th and of the items we're doing is a beef brisket. Rather then scour the net for a good recipe thought Ill put it here and let the LGK experts sound off.
On a side note, I will also be brining and smoking a pheasant as well. Should be tasty....Ill try and take some pics as well and post here provided they live up to the ever so high standards I set for myself and my 3.1 mega pixel Kodak.
Anyhow, would love to hear all of your brisket smoking tips.
for an especially moist brisket, start it in the oven, tightly wrapped in aluminum foil, at 225 for six hours. then finish it on the smoker for 2-3 hours. i use a drip pan with apple juice in it and lots of hickory and mesquite for fuel. the oven lets you get it fully cooked and fall-apart tender without drying out, and the 2-3 hours on the smoker gives you all the flavor you need.