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Message: <blockquote data-quote="MossyMO" data-source="post: 29793" data-attributes="member: 347">Just about any grocery store or Walmart should carry it, as earlier answer it is also reffered to as sugar int e raw and should be found in the area of the white sugar, powered sugar and brown sugar.You can easily cold smoke cheese, nuts or what ever you would like in your WSM with a smoke generator - <a href="http://www.owensbbq.com/smokers-and-pellets.html" target="_blank">www.owensbbq.com/smokers-and-pellets.html</a>  Here is our packer brisket method. Everyone has their own method, we don't claim this to be the best method or only way to do it!- Trim fat cap to a 1/4" or a little less.- Always slice the brisket flat across the grain of the meat; with that said, before you rub the brisket down with seasoning mark the direction of the grain. A few methods we have found for doing this is to take pictures to refer back to, or mark the grains direction with toothpicks or by making light slices in the surface of the meat.- Season with rub of choice, if you have planned ahead our preference is seasoning the day before, wrap in Saran Wrap and refrigerating overnight.- If smoke ring is important for your brisket cook, cherry wood seems to be one of the better choices for giving the most prominent smoke ring. - Have cook chamber temp 235º to 250º and put brisket directly on cooking grate, cooking indirect fat side up (fat side up or down is controversial...).- Monitor internal meat temp after a few hours and when it reaches 160º to 170º we separate the flat from the point. Double foil wrap the flat with a little liquid of choice and place back in the cook chamber. For the point we will cut up the point into thumb sized chunks for burnt ends placing these in a disposable aluminum pan, add more seasoning of choice and cover with foil. About a 1/2 hour before serving time we will add a BBQ sauce of choice, a little brown sugar to taste and maybe a little more seasoning. This is all personal preference in amounts and what your taste buds are telling you by sneaking a sample or two while mixing!- When the flat is about reaching 190º we start checking internal meat temp in different locations, when the probe is starting to feel like it is sliding into "butter" in all areas of the brisket flat we will pull it from the smoker. This generally happens around 200º, could be higher or lower... We use to go just by temp and found the "probe slide feel" to be more accurate for us.- At this point we will wrap the double foil wrapped brisket flat in towel and place in a cooler for at least an hour to rest. Can easily rest as long as 4 hours and it will still be steaming hot.- Time to slice the brisket flat and serve!</blockquote>

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