Haven’t done a brisket video in a while, so here is my go-to method for perfect brisket, every time. 1. Take your time trimming the brisket. Remove any pieces that are sticking out or are super thin. They will just overcook. When removing the fat, remove a little a time. You can always remove more, but you can’t add back. The goal is to get the brisket as even as possible, so it cooks evenly. 2. I like to use yellow mustard as the binder and my AP rub with more course ground black pepper. Whatever seasoning you use, go heavy with it and season both sides AND the edges. You can do this a few hours before smoking and let it rest at room temperature. 3. For temperature monitoring, I like using the RFX from thermoworks . It is very accurate, has a great range and gives you all the info right on your phone. 4. Preheat your smoker to 225 degrees and place the brisket fat side down. This is my method for pellet cookers. If you use a different smoker, you might want to cook fat side up. T...