Well, I'm going to be up off and on anyway, so I figured I'd do a post on smoking brisket. I always check when I'm at the local Wal-Fart to see if they have any Choice-grade packer briskets in-they did this time!

This is a 10+ pounder that I trimmed some, and rubbed it with my usual home-made hodge-podge rub that I make up on the spot (but they always win raves!). For brisket, it's generally some combination of black pepper, kosher salt, Montreal steak seasoning, onion powder, garlic powder (and this time a little paprika and brown sugar cuz why not?).


My experience with rubs is that any combo that passes the taste test off a pinky dipped in it will be great on your meat! Plus most rub recipes that I see have varying ratios of six or seven basic spices depending on whether they are beef or pork.

I put it on my Akorn kamado over a bowl full of Royal Oak, with some hickory and pecan chips and chunks for smoke flavor. It's riding somewhere in the mid-200's according to the (inaccurate) dome thermometer. I used to wear myself out obsessing over temps (and constantly adjusting vents chasing those temps!) until my dual-probe Maverick with remote sensor broke. I realized that it made no difference to the meat whatsoever and haven't bothered replacing it.

I may post up an after shot or two later if I think of it. Does anyone else here smoke brisket or other BBQ? Please post up and hijack this thread with smoked meat.

Yours (cough-cough) in smoke-Aaron