I am hoping to smoke my first brisket here soon. I had an UDS smoker which I miss and loved, now it have a smokey mountain from Weber which I like but not as much as my UDS. Any good brisket advice out there. I have done scores of Boston Butts and a few ribs but no brisket yet.
I prefer 6-10 pounds and right around 3/4" to 1" maximum on the fat cap. I usually shoot for 210° which should be about 195-205° at grate-level in most smokers. For a 10 pound brisket at 220°, you're looking at about 14-16 hours of time so it's literally an all day event. Pick a nice relaxing Saturday or Sunday and grab a few of your favorite beers. Try not to leave the smoker unattended for too long though. You should be good to check in on it every 30-45 minutes or so at max though.
Please don't get me started on rubs though because I'll never shut up and I don't want to take over the thread lol
Finally, carving is extremely important as well. I usually start at the point. Always keep your eye on the grain and cutt cross grain into 1/8-1/4" thick slices. I've had briskets where the grain changed 4-5 times while cutting. Always keep up on the grain's direction for the most tender cuts. (I cringe when I see people carving up a steak in all different directions, so maybe I'm too crazy about this step)