re: Week 52 of 52 of 2013 Golf Thread: Awards Week

Homemade rub on the outside. Sometimes inject with beef broth. Leave it uncovered the entire time. Cook at 250° to an internal temp of 195°-200°. Usually about 6-8 hours depending on the size of it. Add chips as needed. I suggest not using mesquite for a brisket. It's in there for a long time and mesquite is very strong and will overpower the flavor of the meat. We usually use a mix of hickory apple and cherry

You'll just have to play with it and find what you like. If we start it early we will cool at 225° for longer. Pull it off at an internal between 195 and 200 and you can't go wrong