2nd brisket cook, ever with PrOn!

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HPD190

Knows what a fatty is.
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I'm late with the PrOn, but on Christmas Day I smoked a 12.5 lb brisket, three slabs of baby back ribs, and some Andouille sausage I picked up at a meat market in Houston. The ribs and sausage were excellent, and my brisket finished in about 7 hours. I wrapped with parchment paper at about the 5 hour mark, and held it in a cooler for two hours before slicing! I was very pleased with the tenderness of the brisket and I was again surprised on how much difference a good smoker can make!

I used the Goode Company brisket rub and thought the flavor was very mild. Does anyone have any suggestions on spices to more flavor in the bark?
 

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Look super to me. People usually struggle (including me) at least a few briskets before they get it right but looks like you nailed it. As far as bark flavor, just go a second round a little heavy on spices within your flavor profile excluding salt.
 
Looks really good. As far as rub suggestions, I really like OakRidge BBQ's Black OPS with Home BBQ Beef Rub as a base layer. Perfect combo and not too salty.
 
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