Keep it simple. Get a Brinkmann smoker and marinate the brisket for 5 hours in teriyaki sauce cut it in half. Put a small layer of carcoal in the smoker and light it. Let this turn white. Then add more briquettes until it's really heaped up, put the smoker body on with the water pan and bottom grate already in place. put the small portion of the brisket, fat side up, on that grate then put the other grate on top then big put the brisket on that with the fat side up put the lid on and don't even look at it for 10 hours. You will love it. You can get one of the Brinkmann smokers for about 60 or $70 at a Lowe's or Home Depot and they're worth every penny

Not bad, I've used the old 1 hour per pound methodology for thick cuts for decades, using my preferred heat range (175-225) 175 at rest, 225 to 250 while smoke is actually happening (with my electric smoker).....I like it because I don't have to babysit it as much as when doing wood or wood pellets/chips, or charcoal in the big smoker, it holds the temp steady for hours. Since it is mostly just me and the Mrs. these days the little orange electric gets the nod often. For family affairs and party action the big ole smoker comes on-line. The other issue is that momma has a lower tolerance for smoke flavor than I do, so there is that influence that I must abide by!!

You put some old "smoker aficionados" together and you'd get some great techniques and recipes, and a multitude of different styled smokers.

I've never gone that high with the inside temp, I've always used 175 as my happy point, and we've never had a bad tummy or food induced illness. I do have to meet the 175+ inside threshold or my better half sends me back to the smoker!!!

I have Red Maple, Oak and Elm on my property, and the Maple when still green gives a sweeter smoke flavor, dryer it has a milder flavor, Oak is a favorite, Elm is last, and I have to buy Mesquite, Hickory and Apple, although I can get citrus wood from old local groves, Orange and Tangerine are fun too, haven't tried Grapefruit yet..

A Semi Truck missed the curve in the road this morning. He fell asleep at the wheel and was taken to hospital with a head injury. He was carrying about 48,000 lbs of Restaurant quality Angus Beef Brisket. The insurance agent was at the scene and said they could not keep the meat and would have to be destroyed or given away. So my husband loaded up about 300 lbs in the freezer most which will be given away, and the local farmers have come to get some. The tow truck driver just told us that there is still about 200 lbs they have put on pallets over the fence in our pasture. It is snowing heavily now so it should still be find by morning. Will probably take the rest down to the homeless shelter. WOW still cannot believe it.