Going to H&F a brisket today for the big Carolina/Clemsux game tonight at 7. Last time I did one was on my BGE a few years ago, and it was 225 ALL DAY. Gonna try to turbo this bad boy and have him ready by around 6:30ish.
Here's the "rub"
Here's the meat of the subject.
UDS ready with KBB and a few hickory chunks.