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Unread 08-31-2013, 10:00 AM   #10
Big Mike
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6.5lbs is small for a brisket. By the time it is done cooking, you will not end up with as much meat as you think. I would cook it whole. You can always freeze the leftovers. I have a vacuum sealer and I just put some sliced brisket in there, freeze it and then when I want brisket, take it out and drop it in a pot of boiling water. Like the others said, salt and pepper on a brisket is good. I like a 50/50 mix of Kosher Salt and cracked black pepper. The char on the outside is from the rub during the smoking process. Here is a easy rub recipe that is good on brisket and Tri-tip. You can modify to your taste.

4 Tbsp Kosher Salt
2 Tbsp Sugar
2 Tbsp Brown Sugar
2 Tbsp Cumin
2 Tbsp Chili Powder
2 Tbsp Cracked Black Pepper
1 Tbsp Cayenne
1/4 C Paprika
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