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...sweet! It sounds pretty good actually. :smile: Here`s a picture of my brisket since we are on the topic... my buddy was cutting it, and the vultures were just scoffing it down like there was no tomorrow, he didn`t even have time to grab a fork.....see he`s using 2 knives!

Thanks for the replies, Goodweed of the north...:flowers: ...well what saved the brisket was a steam bath on the gas grill, it became really tender! Anyways, I know now the basics of a brisket and between a buddy (slam) and I, i think we will be making killer briskets. :chef: signed...

Hi again Right now, I am not the happiest of campers, I trimmed most of the fat off the brisket last night, yes you read right. What was I thinking, I dunno... I started it off in the oven in aluminum foil.....oh yeah you read that right too... As of this point I think I messed it up...

well thanks for the replies! However I am reading this post AFTER I put my brisket in the oven, hope I still save the day :ermm: Thanks guys :chef:

Hi all, I managed to get a hold of a beautiful brisket (8lbs)here in Montreal. It`s quite the task :wacko: Anyways, I want to smoke this beauty with indirect heat ofcourse and so, what rub should I use ? what type of wood ? (I am using charcoal so I was thinking of adding maple wood chips...

So Slam, how was it ? Inquiring minds want to know! :pig: