But seriously folks, other great marriages to hickory smoke are maple, pineapple, apple, teryaki, chili powder and brown sugar, etc.
If the temp is kept low while smoking, you can use sweetened rubs without fear of burning the sugar. But with all smoking endeavors, you must mop or baste the meat at regular intervals. I baste every twenty minutes or so. Also, keep a small container of water in the smoker, again to help preserve moisture, and to transfer heat from the air and into the meat. Just think about how humidity makes you feel hotter when the weather is hot. That's because the water vapor is much better at transfering the heat than is dry air.
Meats to be smoked can be brined and marinated as well, preperatory to the smoking. Or you can inject the meat with flavored liquids for the same purpose.
And briskets aren't that huge, though they do tend to be pricey as there isn't a large market for them outside of Texas. most brisket is turned into corned beef, which is another great chunk of meat to smoke (I tried it and it was very good).
Just watch your temperature, baste frequently, and cook until all is tender and full flavored.
You're gonna love the results. Oh, and I want pictures of you smoking a duck, you know, the one with the burning tail feathers, heh, heh, heh.
Seeeeeya; Goodweed of the North
