Have a 10 lb. brisket that I would like to smoke this weekend
but my experience has been with smoking fowl and fish.
I have a Brinkmann electric gourmet with no recipe. Can not
remember the expected cooking times for a hunk of meat this
size. Can some one please help. Thanks

hopalong: Conventional slow roast technique usually requires searing the meat in a VERY hot pan on all sides before putting it in an oven/smoker. If it is a brined brisket, you can forego this step, but if not, you must sear it to ensure maximum juiciness. If you cook to an internal temp of 160 degrees, you should be in good shape. You may need an electric thermometer with a remote probe to keep from losing heat by opening the smoker. Or, if your electric Brinkmann is like my gas model. You can peep in at a thermometer stuck directly in the meat through the vent holes in the lid. (requires a small flashlight)

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To Fliesonly: Thanks for the link, I had done a seach but
some how had missed that one. Brisket is going in the
smoker tonight and I hope the smell keeps the neighbors
up. Thanks again.

Hop,
Do yourself a favor and look back till you find the topic on Boiled Brisket. Its great and you will not be unhappy with it.
Rick

When the student is ready,
the teacher will appear.

Sorry I didn't see this post earlier.
To cook your brisket you need to frist seperate the point from the flat. Then smoke at between 225and 250 degrees until the interal temp is between 185 and 195 degrees. Wrap in aluminum foil and either wrap several towels around it or put in into a cooler and let it res for an hour or so then serve. It should take somewhere around 1 to 1 1/2 hrs to cook. Even though you don't have a Weber smoker check out the site listed below for some great recipes.

http://www.virtualweberbullet.com/cook.html