Did a brisket in my offset a few weeks ago. Turned out pretty good. Watch a youtube video or two on trimming a brisket. Trimming it right is half the battle. Season with salt and pepper or a beef rub (I bought one at the grocery store but can’t remember the name off hand). Fat cap goes up in the smoker. 225 for 4 hours then wrap in foil or butcher paper and put back for another 4-6 hours. One hour per pound is what I did. Smoked with mesquite and used lump charcoal to help keep the heat up. Long day by the smoker but worth it.
