New to the forum, so late to the thread, but just had to throw in my 2 cents worth anyway. Joyner is giving good advice here. I like the rub suggested, but personally would delete the sugars.
Do rub the night before and wrap with Saran or Handy wrap and place in the fridge.
Pull it out the next morning* and allow it to come to room temperature before placing in the smoker. Place the brisket fat side up so it will baste the meat as the fat melts.
For the first hour in the heated smoker, open vents wide open but don't start the smoke just yet. This will alow the surface of the meat to dry out so it will accept the smoke and eventually give the meat the nice red smoke ring. (Nothing worse than a wet smoke flavor)
Use hardwoods to smoke such as hickory, oak, and/or pecan. Soak the wood in water at least 12 hours ahead of time. Use big chunks of wood, not little chips. Never use green wood, always wood dried 6 months up to 2 years.
Either make a mop sauce or spritz the meat with apple cider and/or apple juice once an hour.
Try to maintain the heat at about 225. Have a plan to start more charcoal in a seperate grill as the hours roll by so you can add them to the pit once they are ashen and as needed to maintain temps, along with more damp smoking wood.
Plan on the meat to take 10 to 12 hours before it's fall apart ready. Which leads to the * above. If you plan to serve at 17:00 hours, you will need to put the meat on the pit by 5:00am at the latest and that's after it's set out of the fridge for an hour or two to come to room temp. Also don't forget the meat will need to rest for 30 minutes before slicing. You might want to start the night before and catch a couple hours of sleep once the pit is up and smoking well. The brisket can always be placed in a foil pan and covered with foil and placed on the cooler end of the pit or in a very low oven the last couple hours to keep warm until dinner time. Just take care not to overcook it and dry it out. Baste, baste, and baste some more.
Good luck!
JayT said:
I happen to know that the most awarded brisket shop in the world uses nothing but salt and pepper...
A buddy of mine used to manage the Salt Lick BBQ near Austin. I mentioned to him one day that I really liked their rub, so he wrote out the recipe for me. There were so many spices listed, and some in such small amounts, I would have had to mix 20 lbs of rub to keep everything in proportion! Yep, he laughed. So much for that plan.