Originally Posted by ZILLA
I started with a 14lb packer but I woke up to late for a low and slow session so I split the packer, gave it a super trim and cooked hot and fast at about 325 in the hot spot. I used Post Oak for fuel. 7 hours later I had brisket bliss. I rubbed it with a mixture of
1 cup kosher salt,
1/2 cup medium grind black pepper, and
3 tsp of ground chili, 1 tsp each of Ancho, Cascabel, New Mexico
This is what I left out for tomorrow. The rest got vac sealed and frozen. I started the fire at 8:00 the brisket went in at 9ish pulled it at 4:00 or so and I was all done cleaning up by 5:30ish.
ive yet to try this method but now i have to.....