Thanks for watching! Basically, I cooked mine to 140, then wrapped it, then spent about 2-3 hours getting to 205, then 2 hours in the cooler. So you can see how mine turned out vs America's Test ...

This recipe guides you through the traditional method of making Texas-style smoked brisket—seasoned simply with salt and black pepper, then smoked low and slow over hardwood.

When you're a beginner pitmaster, you need every trick you can get to optimize your brisket recipe. If you're unfamiliar with how different cuts and temperatures work in your new smoker, don't worry — ...