On Mon, 5 Sep 2005 23:20:08 GMT, "Brick" >
wrote:

>I have to admit that I have enjoyed this thread. However I have no
>intention of modifying my procedure for cooking brisket. I don't
>need mine to be any better then it already is. I coat mine with my
>favorite rub and let it set in the frig overnight (most times) and then
>smoke roast it naked at 250° to 300° until a fork twists easily in
>the thickest part of the meat. Personally, I think you guys are
>beating a dead horse.

More like beating a vaguely equine-shaped grease spot in the road.
This weekend I did a 12-lb brisket just as you describe, on an
overnight cook. By noon the following morning it was as juicy,
flavorful, and fork-tender as you might ever want.