13lb beef brisket - smokin for about 10 hours between 200-250 degrees
My Brisket recipe:
1 10-12lb packer (cryovac from Sam’s includes tip and flat)
rub it (I make my own but any rub will do) and let it sit overnight.
Fire up the smoker. I have the kind that has a smoker with the sidecar grill. I put charcoal and oak in the side car and after it’s hot. I put the brisket right on a grate over the fire and burn the crap out of both sides. I mean black. Then I but it in a pan fat side up and smoke heavy for 3 hrs turn over and smoke for another hr or so. Then I wrap it and put it in the oven at 265 for 4 hrs. Th au-jus is to die for. Lots more debate and pics on this at http://www.smokingmeatforums.com/