This recipe was great, and a classic smoked brisket. Be sure to go with the "Lone Star Rub", it's all in the rub.
this was a great recipe i tried it today and it could not have been any better this was the first brisket that my wife and i smoked and this recipe was very tasty and helpful for two novice smokers thanks
This recipe is all about the rub. I had never used a rub before and now I'm hooked. I try to leave the brisket in the fridge for 24 to 48 hours and a fresh trash bag is priceless. I have a thermostat controlled smoker and cook mine for 1 hour per pound @ 210f degrees fat side up and no more than 8 ounces of wood. Wood smoke facts: Strongest = Mesquite, then Hickory, then Pecan. I use hickory or pecan since mesquite can overwelm the balance of flavor. Thanks Miss Annie