Go to Costco and buy a prime grade packer, figure .5lbs per person uncooked weight. Get a big one because leftovers are good. 2 days out to cook, Trim the thick fat down a bit. Dry brine for 2 days with salt on a wire rack uncovered in the fridge, thinking that this will be the majority of your salting. When ready for the smoker, check th way the grain runs for slicing later, spritz with water or Worcestershire sauce and rub with your choice of rub. My favorite is Black Ops brisket rub by Oak Ridge BBQ. It’s damn good!
Into the smoker it goes, I use white oak wood chunks, maybe 7-8oz for a big packer. set smoker to 225 smoke temp, place a probe into the point as well as the flat and let it go until 190 then check it for jiggle. Let it go until 200* or so or until it has the jello jiggle, it could be sooner. I usually figure 1.5 hours per uncooked pound for time. When ready, pull and Double/triple Wrap in foil and let it rest in a cooler for 1-2 hours. During this 1-2 hours, get your sides prepped, drink a good beer, and then pull the brisket, separate the point and flat and slice it up.
Serve it and bask in how good you just made this brisket for your BIL. Then have a bourbon to celebrate.
I really like serving Franklins beans and a German potato salad with brisket. That’s how I roll, oh. And white bread for those that need it.
Sauce, I like a vinegar based sauce. Franklin also has a good basic vinegar sauce.
Hope that helps a bit, from top to bottom.
