Low and slow is it......also, true BBQ is indirect heat and smoke, not directly over charcoal or gas.....the last brisket I did for a Super Bowl party was a 12 pounder that took about 17 hours. A good smoker will not go over 220-250 degrees.
Ok, Caleb, I'll give you my brisket recipe........About 1-1 and a half hours per pound. Two days before cooking marinate a 10-12 lb. brisket in a mixture of Lawry's Teriyaki marinade, two cans crushed pineapple, two cups orange juice, liquid smoke, worchestershire sauce, and if you can get it wherever you are, two bottles of Shiner Beer(Hey, I live in Texas). Pierce your meat and dust it with season all salt, lemon pepper, onion powder, and garlic powder. Marinate at least 24 hours. and then put it on your smoker, fat side up, and turn every four hours.(If you have any spare clean firefighting gloves, this works great)Spray it with the mixture of Dr. Pepper and apple juice whenever you turn it....
Low and Slow man ! It's the only way to do it . Variations on this same theme are great too , like using hickory chips to add to the smokey flavor . I've even used cedar .what has anyone else used ?
Al the OLDDOGG@firehousemail.com :)