And so it begins... first brisket!

jbva said:

sorry but i am new, what is FTC?

wrap in Foil, wrap that in Towels, place in a Cooler. Keeps things warm for many hours. Great for resting butts and briskets or holding them for travel. 

The Cen-Tex Smoker said:

TxAg93 said:

@TheCenTexSmoker Have you tried the Grand Champion rub by Texas BBQ Rub? Curious about it.

I have. @cazzy sent me some a while back. I thought it was really good but it was too sweet for me. The quality is great, just wasn't my favorite flavor profile. I would try it again though. I go through phases on what I like. Right now, I'm loving the Bad Byrons. The last 3 or 4 briskets I made ad it and I got more compliments than ever. It's also when I started doing the rest and let it cool down trick but the flavor and bark texture (even after a long hold in the cooler) have been awesome since I switched to it a few months ago. i'm doing another one tonight. Just have to back that Salado brisket up so I don't forget what I did. Brisket for dinner tomorrow night.

come to think of it, I still have some of that grand champ left. I don't think enough to do a whole brisket. I say go for it though. It's really good quality stuff

What time should we get there!
)

TxAg93 said:

@TheCenTexSmoker Have you tried the Grand Champion rub by Texas BBQ Rub? Curious about it.

@TxAg93- check your inbox

So the wife and I finally had some brisket and although, the smoke ring was minimal, it had a lot of flavor.  Good flavor penetration from the rub, not enough smoke flavor though.  Overall, if I had to grade it I'd say a solid 'B'.  

Looks pretty good. Keep it up. The A's aren't far behind the solid B's