I use untrimmed beef brisket.
Sear Brisket over high heat for about 30 minutes.
Remove and rub with seasoning cover with onions etc....
Wrap in foil. Cover with paper (News or Bags}. Put another layer of foil being carful to seal the foil tightly to hold in juices.
Cook fat side up for 10 to 14 hours depending on size.
I like to uncover for the last hour or so and let smoke get to to the meat while it sits in foil with juices.
Good luck!
This facinates me...I am sorry, I know this isn't a recipe thread, but I must ask one (or two) last question. Besides it can only encourage the "troops" to hear about what is waiting for them, right?
You stated a few days ago that you put the brisket "on"...on what? Are you cooking it for days? Is it on the bar b que?
And do you cook it in newspaper or paper bags?
Thanks!