measuer ur spices on a scale for proper proportions, but i used 6oz lemon pepper, 6oz kosher salt, 5oz black pepper 3/4oz white pepper, 1/4 oz cayenne. Trimmed the hell out of the brisket, no hard fat whatsoever. Injected with beef broth and kosmos. Dried, dusted with lawrys, than dusted with Plowboys bovine bold, rested tightly wrapped in double saran. 5am woke, let meat come to room temp for an hr, liberal coating of DD, on the smoker cold, let come up to 350.....4 hrs later i had the best brisket ive ever made.
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel