I’ve been doing brisket for 10 years. Everybody has a different take. Most are fine.

Here’s mine:

season with Montreal steak seasoning. Use mustard as a binder.

Start smoker at 250. Back down to 225 after 30 minutes.

Smoke till you get through the stall. At that point your bark and smoke ring is about as good as it’s going to get.

Wrap tightly in paper (sometimes I use paper bags from the store, usually use butcher paper.

Don’t let foil anywhere near the brisket.

A lot of people smoke to 205. That’s great for the point but the flat will be dry.

I smoke till the flat reaches 185 then I separate the flat and the point. The flat goes in a cooler. The point goes back kn the smoker (sometimes I cube it and put it in a pan. Most times I don’t.

Smoke the point to 205. I have a kamado so sometimes I just shut the vents and leave the point in for a few hours till we’re ready to eat.

Slice and serve.

Don’t even know what I’m going to do with the beef ribs yet. A friend gave them to me this morning so I’ll have to figure something out.