On Fri, 04 Aug 2006 14:15:40 GMT, Glenn > wrote:

>Cook it fat side up so then fat runs down into the meat and
>keeps it moist.

Fat side to the heat source. In my Kamados, that means fat side down.

>Season it and wrap.

Wrap? In what?

>Since it's wrapped in foil,

Oh. My condolences.

> no smoke can get at it so I cook it in my oven overnight.

I thought we were talking about how to cook BBQ.

> My oven
>automatically shuts off after 12 hours. In the morning I fire up the
>BBQ, unwrap the brisket and start the smoking. Another 4 hours. Since it
>cooked overnight, all you are doing now is adding the smoke.

I doubt that you can add much in the way of smoke flavor to an already
cooked brisket, much less achieve anything resembling a smoke ring.

> Low temp, lots of smoke. Never over 225.

No need to go that low. Anywhere between 225 and 300 will work fine.

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