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Old 05-12-2013, 07:11 PM   #7
Got rid of the matchlight.
Join Date: 04-25-13
Location: Tucson, AZ (Rockingham, NC)

I always do a brisket that is around 15-18 lbs. I soak overnight in beer and a few spices, but that depends on the look of the cut I get. Then I rub it real good with my favorite rub (Rudy's rub for brisket, it's really close to my own rub, so I buy it instead of making it), and again overnight in the fridge. I wrap it for the first few hours, then unwrap and finish. Mine on the smoker takes about 6-8 hours. It is very tender, and pulls very well, and has a big ring. Good luck, and let us know how it comes out!!!
Just an old school country boy. I don't take anything online too serious, except BBQ!!!
BigBlockTank is offline   Reply With Quote

Thanks from:--->