First brisket
It appears inauspicious and yet, to the trained eye of the Bubba, it's the start of a great adventure. Brisket! Two three-pounders from Mert's Meats in Okemos. We wanted one eight-pounder, planned the party, but this was all they could supply. Always an adventure... adjust and adapt. All right, let's get this party started! Scoured a bunch of sites and books and decided on a combo plan. Two sites of note: http://dizzypigbbq.com/recipesBrisket.html http://www.thesmokerking.com/page1a.html And of course, Steve Raichlen and his bible How to Grill . So I decided on two rubs, Cowboy and Cajun, since I had two briskets. Mixed both 50-50 with brown sugar. Coated both briskets with mustard, real thin just to hold the rubs. Then on with the rubs and wrap with off-brand Saran Wrap (read somewhere the original has a scent). Then overnight into the 'fridge. The rubs were just store-bought concoctions. Next day around 10 am, bring out to get to room temp. Next s...