Just bought a brisket last night ...

Smoked Signals

Could not pass up the 30% off price. Mmmmm...reduced meat. LOL[p]Anyway, I have tried several recipes for brisket and have not found one I like. Anyone have a rub recipe that they just have to share?? Nature Boy???? [p]Also, some of my past briskets have dried out when cooking. Does water or liquid in the drip pan help defeat that? Or could it be too much salt in past rubs? These briskets are the bane of my BGE cooking.[p]I cook fat side down. Low and slow until a fork turns easily. (real exact huh?)[p]Thanks,
Doug

TRex

Smoked Signals,[p]I'm by no means a brisket expert, but I would recommend pulling it at 185 internal. Also, the last one I cooked I injected and man that made a great difference in flavor. I always use a mixture of Dizzy Cow Lick and turbinado sugar for the rub and I always love the result on the crust.[p]I'm sure a more experienced brisket cooker will respond and give you some nuggets of wisdom, but, for what it's worth, this has been my 2 cents.[p]Good luck![p]TRex

Salmon

Smoked Signals,[p]For a rub, Chris's Dizzy Cow Lick will do fine. Don't know if you are using a thermometer or not with the turning fork comment butt, what I do is this. I take the brisket up to 165 degrees (btw I cook fat side up). At 165 I pull the brisket to wrap in foil. In the foil with the brisket I add about 1/2 to 3/4 cup of Rick's Sinful Marinade, toss it back on the fire and then I take it up to 190 degrees.[p]Rick's Sinful Marinade[p] 12 oz. can of beer
 ½ cup cider vinegar
 ½ cup of water
 1/2 cup Worcestershire sauce
 ¼ cup olive oil
 2 tablespoons kitchen bouquet
 2 tablespoons barbeque sauce
 1 tablespoon seasoned salt or rub.
 1 tablespoon celery seed
 1 teaspoon red pepper flakes[p]Rick[p][p]