Thanks Chris. :eusa_clap
In retrospect, that's very similar to the way I started doing briskets years ago. The problem was, that over the years, I was trying to improve on the basics. As new products and methods were presented to me I went with the flow and tried new things. That wasn't necessarily a bad thing and my brisket seemed to get better.
But...Tomorrow it's back to the basics with a trimmed and separated packer with a thin coating of EVOO, then coarse sea salt, next is garlic powder and finally black pepper. Just couldn't help adding the EVOO and garlic powder.:wink: The point was also sprinkled with some of my rub for a taste comparison after the cook and some burnt ends.
It's all trimmed, seasoned and in the fridge since about 3 this afternoon and will be smoked tomorrow. Pics in another thread then if all goes as planned.
Again thanks for the KISS thread and the tutorial!