Twelve years ago for a house warming party (I've lived here this long? Where does time go?) I smoked a nice brisket on my Weber kettle. It took all day long, but it was tender. So, lets see how low and slow works on a proper smoker.
First, I made a batch of my injection:
2 cans of beef stock
1 bottle of Stubbs beef marinade, strained to remove the large spices that will clog your injector
3 tbsp of butter
1 tbsp of Mesquite Liquid Smoke
1 tbsp Sriracha sauce
Bring the above to a boil, then chill to 40 F so that you can inject the brisket safely.
This time I had some advance notice as this brisket was for a Super Bowl party. So, I had a full seven pound flat and a seven pound point. I injected both, rubbed liberally with Oakridge Black Ops Brisket rub, and let sit in the refrigerator overnight.