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South Georgia | There are several good rub recipes posted. I slather my brisket with mustard so I can get the rub on really thick. Don't be afraid of too much rub making it over spicy because the heat of the long smoke attenuates many of the spices. Just don't overdo it on the salt in the rub. Most important thing is to be sure you cook it long enough. After at least $100 in failed briskets, I will NEVER cook a brisket for less than 14 hours again. It will just bee too tough. Also, as per the previous poster, try to find a brisket that is limber, it will be better. | |
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Smoking brisquet
