Texas Brisket with a Twist (or Two)

I have cooked a lot of brisket for my family as it wasn’t always such a sought-after (read expensive) cut of meat. And, while the cost has gone up, we still love it. A classic Texas brisket is smoked between 250°F and 275°F (121°C and 135°C). I do mine at 225°F (107°C). I only do this on a larger whole packer, which is 10 pounds (4.5 kg) or more, but I feel as though it allows the intramuscular fat to render better than smoking hotter. To me, it’s a more reliably juicy brisket . . . but it