Okay, we had to go home so we took them off early. My Brisket that had the little pit of TQ in the rub has yet to be sliced.
Joey's little 7 pounder, WITHOUT TQ is shown here so yes... there is NO need for TQ. As you can see.
Procedure was:
Tri-Level 1 - My LONG Rub was - 1/2 Knorr Tomate soup mix and 1/2 no salt brisket seasoning by Fiesta Texas
Tri Level 2 - ending up being Salt-Licks Garlic Rub with Extra medium Grain pepper (With actually - Calbelas Bacon Cure mixed in at 1 to 15-20 or so.
Tri Level 3 - Montreal
Most of these adaptations from normal were because I was too lazy to find my old ****.
Smoke 175 with load of Mesquite Pellets to cover the auger opening (I dump totally after each use) by 2 inches followed by Oak Pellets another 4 inches. This allowed for transition that worked wonders.
I used my Franklillen's Spritz (equal parts Aretha Franklin, Sir Duke, Thai Kitchen Fish sauce and too much Molasses - thinned with coffee and water to make it thin.) I used too much Molasses. I spritz was applied every 20-30 and even later whenever I opened the pit for any reason.
I cooked Joeys to 201 but didn't let it rest my normal 2 to 4 hours so it had a bit of a snap. Flavor was off the chart - as usual. Dang that Knorr is a beast.
Before Wrapping with Popdaddy's "Shiny Butcher paper." This is a real rare item not sold in stores. Regular White people's Butcher paper will do.