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<blockquote data-quote="Shadowrider" data-source="post: 742549" data-attributes="member: 3099">I&#039;m not a long time owner but have used mine quite a bit.&nbsp; First off what kind do you have?&nbsp; (does it have the integrated meat probe?)And what kind of brisket did you get?&nbsp; (Whole untrimmed are best)I cook them at 225 degrees until the internal temp in the flat is 195 degrees and pokes very tender.&nbsp; Then I will let it rest in a cooler for a couple of hours.&nbsp; If you want burnt ends take the point off, add a little more rub, sauce, and put it back into the smoker and take to a internal temp of about 205 degrees which will probably be another 3 or 4 hours.&nbsp; I did one like this last weekend and it was great.&nbsp; Had more than one person tell me that it was the best they had ever eaten.&nbsp; And probably the most important thing is to keep the door closed for at least the first 2/3 of the smoke.&nbsp; Check out the Cook Shack forum.&nbsp; It&#039;s a fantastic resource.</blockquote>

[QUOTE="Shadowrider, post: 742549, member: 3099"] I'm not a long time owner but have used mine quite a bit. First off what kind do you have? (does it have the integrated meat probe?) And what kind of brisket did you get? (Whole untrimmed are best) I cook them at 225 degrees until the internal temp in the flat is 195 degrees and pokes very tender. Then I will let it rest in a cooler for a couple of hours. If you want burnt ends take the point off, add a little more rub, sauce, and put it back into the smoker and take to a internal temp of about 205 degrees which will probably be another 3 or 4 hours. I did one like this last weekend and it was great. Had more than one person tell me that it was the best they had ever eaten. And probably the most important thing is to keep the door closed for at least the first 2/3 of the smoke. Check out the Cook Shack forum. It's a fantastic resource. [/QUOTE]

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