keep it simple for your first cook... salt, pepper, maybe some cayenne, garlic if you want to up it a notch.
Originally Posted by gordi
What about injecting?
IMO, not a good idea...especially for first brisket.
you won't fully know if the rub was a success or not, or if you cooked it right if the injection was not there.
XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles