Last briskets I did were flats. They had a nice creamy white fat cap and not very thick. I just did a mustard base, rubbed them and placed them in the smoker. Came out awesome. When I do full packer briskets, I prep them same as Phil mentioned. If your worrying about the melting fat washing or melting away the rub on top. Sprinkle a bit more rub on the meat when you pull it of your pit. Ive had great luck doing that also. Just dont do it all the time. I like to tweak and expierment when doing things. My guests tell me the meat tastes just fine. Hard for me to judge my own cooking as Im my own worst nighmare. When it comes for me to judge my own Q-uin.
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Klose Mobile Pit
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Little Chief Smoker
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