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8 to 12 hours at as close to 225 as you can keep your cooker. Smoke for about 4 to 5 hours (ususally internal temps will be at about 140 to 160 by this time) then kill the smoke* and wrap the brisket in aluminum foil for the remainder of the cooking time. cook to as close to 200 internal temp as you can get it without being there for days. Pull off heat, let sit for 30 minutes, carve and eat. I usually put a dry rub on it the night before cooking, then wrap in saran wrap for the night in the fridge so the rub melds intot he juices and marinates it up good. Dry rub recipes are a dime a dozen online. If you don't plan on eating the day you cook it, just carve and put in the fridge, then throw it all into a slow cooker about 2 hours before dinner time with some water which will mix up with the dry rub and make a good sauce and keep the meat moist. It can sit in the slow cooker forever without it hurting anything, too. *I've found that if you smoke it for the whole time, even with good wood like pecan, that you can get too strong a smoke flavor and the meat will start getting acrid. If you're using a wood fired cooker, this usually just means you start replacing your wet smoke wood with dry wood that doesn't smoke. If you're using a propane or electric smoker, just pull the wood out alltoghether and let the lectric or propane finish it off.
The Ragin' Mrs. and I have our Spice Rub mix that we make up ourselves.
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