Ever since I tried only using only Kosher salt and pepper (thanks to Czechaholic) I will never go back. This 11lb bad boy has been on since 6am.... Stay tune for pics throughout the day.....

So just S&P and cooking time? Covered or open?

I don't have a specific time it will be done. I will start really checking it around 4. cooking it at about 225. I use to cover it until I had several people tell me to try uncovered. It turned out MUCH better that way with the bark. I think I will be doing burnt ends today with the cap.

Exactly how I started doing mine too. Love the pan/covered method but LOVE THE BARK MORE!

Uncoverd for 3-4 hours then cover the rest of the time.....All I use is Sea Salt and Cracked Pepper.....I agree with Johnston....I have tried all the fancy rubs and mops sauces and they just dont taste as good...(IMHO).

Leave yourself 1.5 hours per pound between 225 and 275 Degrees.

Fall apart brisket dude....

What's the ratio of Kosher salt to pepper in your rub???

I don't really have a ratio. I have not mastered that part yet. You just have to be sure there is more pepper than salt. Here is what it looks like at 4 hours.

looks like grilled tongue

I do 50/50 sea salt and cracked black...and I completely cover it with rub.

Looking good....

looking real good! congrats on not wrapping with foil thats the proper way to do brisket youre not making a roast for crying out loud

took off about 30 minutes ago. took longer than expected. had a hard time with the fire today. I guess I should have put the bottle down. either way it looks great pictures to come.....

Pictures hell I want samples shipped overnight!

IMHO...brisket shouldn't do this...It's not pot roast or pulled pork.

Brisket should slice. It's just so darn hard to master timing, on the most worthless cut of meat on the cow.

Even a well cooked brisket will fall apart if you haven't let it rest. That's takes as much patience as cooking it. Waiting on pics.

Well flavor was great. The Point was perfect. Flat was dry. No more miller lite while cooking. Heck who am I kidding. Another round please. All in all other than slicing it wrong, turned out ok.

Nice ring and good looking bark.

Yum

If your flat is turning out dry you need to wrap it once it gets to 175 internal temp. Once you take it off the smoker or oven let it rest in the foil for at least one hour so the juices can redistribute.

Regarding tenderness, I go 192-195 for thinner slices and 200-202 for thicker, more tender slices.

Looks good...nice bark!!

looks tasty!

Anyone on here ever tried wrapping in butcher paper?

All the time!

hey c How many hours into it do you wrap it in the paper?

I go by color and how fast the fat is rendering off......it usually is anywhere from 4 hrs to 7.........it's all up to you!