The last brisket I cooked was on a heavy iron smoker/grill. Started the fire with pecan wood around 5:00 pm and after the heat was a steady 225 or close to it, put the brisket on. Maintained the heat all night and was served around noon the next day. It was the largest brisket we could find and fed around 25 people. during the process the heat would go over 225 and then sometimes down to 190 before I could get it back up. The brisket was very good and tender. Will do this again in 3 weeks. All this talk about brisket is making me hungry.
