re: What's a good brisket rub?

quote:

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not every brisket can be cooked in less than 12 hours at 225

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Oh yes, they certainly can. And I am saying eight hours not 12. Between my Brother-in-law and myself we are probably going on close to 200 briskets cooked the last 3 1/2 to four years.

My BIL has an offset that you damn near need to cook a whole cow to justify firing it up. We cook briskets for his neighborhood and us at least four times a year. In May we cooked 15 briskets, February it was only 12. Some were 12 pounds and the largest was 19 pounds. Each one was cooked eight hours at around 225. Four hours unwrapped and four wrapped. They come out perfect and ready to slice.

When I do briskets I like more smoke flavor and like to pull the meat, so on my WSM I smoke uncovered for five hours at 225. Then wrap in foil and cook four hours with all vents open regardless of how high the temperature gets . They just fall apart and make the best most moist and tender sandwiches ever.

I have a Maverick ET-732 wireless remote thermometer and haven't used the meat probe for brisket in four years. I only use the smoker temperature probe unless doing pork butts, chicken, or turkey.

Screw drying out a brisket for 12 to 18 hours. I don't particularly like food that resembles shoe leather. The way we do them they always turn out perfect for slice or pull, tender, juicy and the best part for me is we know exactly when they will be done.