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CitizenNomad

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Brisket: I've been using the following rub and brine method on my brisket lately and everyone absolutely loves it: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/smoked-cider-brisket-recipe.html As for the smoking, I keep the temperature down around 220-225 and cook longer to get a better smoke flavor to the brisket. I estimate about an hour per pound, but watch the meat temperature with the first check around the 4 hour mark. I generally wrap it in tinfoil around the 5th or 6th hour then check every couple (depending on size) until it hits around 200. From there, I wrap in an old towel and put into a cooler (no ice) to rest. It's turning into a crowd favorite for me, and I love it. For the sauce, I have a mustard chipotle that I make, or you can use your favorite. Happy Egging!

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