Posted 12/23/2018 22:22 (#7192480 - in reply to #7192465) Subject: RE: Smoking brisquet
Some kind of brisket rub. Salt, pepper, garlic, it may have a paprika in it. Use mesquite wood if I have some, oak if I don't. I don't smoke them often because of the time involved but 195-205 is the right temperature for done. Last one I did at Christmas took 14 hours or so.