flat

It's just me and the missus tomorrow. Found a nice looking 4.4 lbs brisket flat at Costco that I plan to put on the WSM tomorrow. Any advice on how to approach this would be appreciated. Planning to go Texas style with only salt/pepper (perhaps a little garlic). The piece is relatively thin.

:wsm22: Truly, my best brisket comes out of my 22 inch WSM. When I use my 18, I feel like the ends just get too beaten & dried out. I've tried stuffing it between the handles, but even still. The distance between the end of the meat and the edge of the grate really helps a lot. That said...

I have the pork butts and ribs down pat. Love it. My favorite Q is brisket though. I have been hesitant to try it because of how difficult I hear it is. I just bought a 12.66 whole prime brisket from Costco and plan to smoke it Saturday. Any great advice? I really want it to be decent because...

So my mom has a few brisket flats that she got buying a beef a year ago that she has no idea what to do with. I told her I could smoke them, slice 'em thin, and then freeze them in vacuum bags and then use them as sandwich meat when we go camping. She thought that was a great idea. Now my...