Best brisket I've ever done

Congrats! Brisket can be a very tasty piece of meat when done correctly. And by correctly I mean that it tastes great to you and your family!

Thanks Ribdog,

I am really trying to post pic but it says I have to resize. I did it at photobucket so let's see if this works, my fingers are crossed.

I am an old dog, and I can learn new tricks! Next week it's frog legs!

That looks mighty fine. Glad it turned out well for you. My last one was spot on. Brisket can be a mighty tasty piece of meat when done right.

It's a bit hard to tell from the pic but is that a large flat, or a packer fat side down?

Looks like you have a nice crusty bark and moist, tender meat. Well done.

Cap'n,
If that's the frog (next to the photo) you might want to increase your cook time. It's going to take a while to get tender. ;-)
Grub

By the way. Nice slice job on the brisket. Looks like you used a machine.

Ya...how did you slice that tasty looking brisket so nicely?

Looks like maybe the point is underneath?

THANKS ALL,

Lets see if I can answer all the question correctly, if this is a test I can do no better than a C. What made this such a hit for me is just what RibDog said, what your family likes. The rub was so simple and for us it worked, I have tryed several recipe's here and I enjoyed them all but I wasn't getting to the one's I love and this one did it. I just came back with a case of pork butts and I can't wait to try this rub on them! MaxQue, it's a packer but I think I took the pic fat side up, I quickly looked over brisket 101, thank you smokin for all your hard work, and I decided to leave it untrimed, for us it worked best, I had a friend come out Sat. morning to pick-up some packers, last Sunday he incinerated a brisket in an egg, but 40 mph winds will hurt everything and I asked if he would like to try some of this. He said please, I asked him if he would like some more, he said yes. After this went on for several more pieces two things came out of his mouth. 1- you need to open a resturant, 2- I need a COOKSHACK! If this continues to please I will trim one in the future and I'm sure it will delite the senses. Grubmeister I agree, it's going to take a lot of brine to get them babies tender! Pags I sliced it with an electic knife, there so sharp and with a little care it really makes it go so easy. To sum it up my wife can't be happier that we own a Cookshack, the quality of whatever tough cut of meat we put in comes out a labor of love so remember happy wife, happy life. Good day all.

Mark