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North Central Texas | Everything XIX said but we wrap them in foil after 8 hours and keep them on the smoke another 8. Rub is dry and for a smoker. Liquid is for the grill. The trick isn't what you put on it as much as it is how long you cook it. I use 2c of paprika, 1c Chile powder, mustard, salt, and black pepper(1/2c of each). That does a bunch so don't follow my recipe because we do several hundred lbs a time.
Clods (uncut sholder roast) cook and eat way better than any brisket ever thought about. | |
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Cooking a beef brisket
