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Here is the rub recipe I’m using: (I’m using an 8.5 lb brisket at 1 hr per lb over hickory. I passed on the cider vinegar)

12 pound uncured brisket 1/2 cup brown sugar 1/2 Cup smoked paprika 6 TBS chili powder 6 TBS kosher salt 4 TBS cracked black pepper 4 TBS ground cumin 2 TBS garlic or onion powder 2 TBS dried oregano 2 TBS ground coriander 2 tsps cayenne pepper (alter to your liking) Raw, unfiltered apple cider vinegar (ACV) Mesquite or hickory wood chips

Here is the rub recipe I’m using: (I’m using an 8.5 lb brisket at 1 hr per lb over hickory. I passed on the cider vinegar) 12 pound uncured brisket 1/2 cup brown sugar 1/2 Cup smoked paprika 6 TBS chili powder 6 TBS kosher salt 4 TBS cracked black pepper 4 TBS ground cumin 2 TBS garlic or onion powder 2 TBS dried oregano 2 TBS ground coriander 2 tsps cayenne pepper (alter to your liking) Raw, unfiltered apple cider vinegar (ACV) Mesquite or hickory wood chips

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[–] • 0 pt

*Mesquite smoked

He needs to cook it longer as well. 7am will be ready for breakfast tomorrow

[–] • 0 pt

Hot and fast,Texas crutch done in less than 6hrs. Not many do the long burn with stick burners anymore. Electric smokers and pellet rigs took over the tradition.Results is what matters,all that crap in a rub is a waste of time. Good smoke from a clean stack is where the real flavor is.