It has finally gotten cold and that makes me want to use my smoker. Below is a picture of a brisket that I covered in a Cayenne based dry rub and cured overnight, on a wire rack, in the refrigerator. The brisket was then smoked at 225F for 12 hours with some hickory wood. It made pretty tasty sandwiches. For your enjoyment: Brisket Sandwiches with Garlic Lemon Aioli, Picked Onions and Gouda. Or, what I like to call, lunch.
I should have mentioned the sauce recipe, which would be great on spicy, pulled pork as well.
Garlic and Lemon Aioli/Mayo... whatever
Juice of 2 lemons
3 Garlic Clove, minced fine
Whisk it all together and let sit for an hour or two. Drizzle at will