My Brisket Was a bit on the large side for the amount of people eating it. But It turned out good. I used a Mixture of Famous Daves Seasoning, and Seasoning salt. Spraying the Brisket about every 30 to 45 minutes with Apple juice kept if very moist. One of the major things i would change is that I used too much dry rub on the meat. A lot of it didnt get absorbed in, leaving a too thick of layer of seasoning at the top. All in all the Brisket was much easier to smoke than I expected. top two are of it done, the bottom is it with dry rub before I smoked it.
Last edited by CGlaser; 08-22-2013 at 02:40 AM..