Name:   Tall Cotton - Subject:   Sad state of affairs Date:   12/22/2017 6:00:08 PM

For brisket I buy a whole packer, the ones in the cryo-pack. I trim to about 1/4" of fat on the top and all the hard fat off the bottom.. Season liberally with kosher salt, black pepper, basil, and garlic powder. I use mesquite chips and set the smoker at 245. One thing I believe is critical is cooking to a temp, not a time. All cuts cook at different rates. I have had briskets take 20+ hours, and some take 8. I cook to an internal temp of 190 and then wrap tightly in foil. I keep going until the internal is 205. Take it out of the smoker and let it rest at least an hour before slicing. If you need to hold it longer, wrap it up in towels and store in an ice chest. It can go 3-4 hours that way with no problem. When you slice make sure you cut across the grain of the meat. The flat runs one way and the point at 90 degrees from it. If you cut with the grain you will have flavorful meat that can't be chewed up. I generally separate the point and flat before slicing. There is a fat layer between them so its pretty easy.

In a 30" you may need to drape the brisket over a can or other heat proof item so it will fit. After a couple of hours you can take it off that item and lay it flat on the rack. There is a debate over cook in a pan or on the rack. My preference is on the rack, but it is personal preference.

I'm still working on a rib method. I will pass any info I have on that later.

Have a Merry Christmas!