Man are those awesome.
You convinced me to go for brisket this coming weekend (it was that or beef
ribs). I just got back from a Packing company near by and ordered an
untrimmed whole brisket between 10 and 13 lbs. I am picking it up Thursday.
I'm gonna use either Fatz's or Texas BBQ rub on it. Probably put it on
Thursday around 8 or 9pm.
Man - Am I looking forward to this. By the way, what temp did you try and maintain for these?
I try 225 to 250 and try and stay closer to 225. Someone else mentioned
they try to stay between 210 and 225, never over 235. I'd love mine to
turn out as good and moist as yours.