1 whole flat cut beef brisket 7-9 lbs (with a nice 1/2 in layer of fat on top) Rub with garlic, salt & pepper rub or a rib rub. Smoke at 200 in a smoker for 9 hours. Fat side up. Remove and wrap with butcher’s paper and return to the smoker for 2 more hours. Sit for 15 min and then slice (against grain) I prefer fruit wood chips (like apple) I know most people like a hickory or mesquite but I don’t like a heavy smoke taste. The fat is the key here too. It slowly bastes the meat and keeps it so juicy. You can do this with pork as well . This is great with Sweet Baby Ray’s bbq sauce and leftovers are great over nachos