So I was rubbing my meat earlier thinking about you guys....

[Dave]

Now that everyone's minds are in the gutter I'm happy to say I have two brisket flats out on my smoker right now. Going at 250 for 6 hours with mesquite chips for smoke, then I'll wrap in foil and bump to 275-285 and go until internal temp hits 200. The rub was 1/2 cup each of salt, black pepper, chili powder, brown sugar and a combo of paprika/cumin/mustard powder.

[stoner01]

Im hungry now damnit. I officially hate you.

[Gman]

Higher temps than what I use, but as long as it doesn't dry out, brisket sure is tasty. Might have to take some of my sliced brisket out of the freezer for dinner this week. Enjoy!

[Dave]

Higher temps than what I use, but as long as it doesn't dry out, brisket sure is tasty. Might have to take some of my sliced brisket out of the freezer for dinner this week. Enjoy!

Yeah, I wasn't too sure about it, but I have seen a few people on BBQ Pitmasters go this route and do very well with the judges. So I figured I'd try it. Plus, I have some beef broth in the bowl to help keep things a little moist. One team even went 275 the whole way on a buffalo brisket and it didn't dry out.

[Scanker19]

I don't care about the brisket. Tell more about the meat rubbing!!!

[ray1970]

This post makes me want to rub my meat as well.

[Mtn.man]

Also made a brisket, monster took almost 10 hrs to fall apart. Anywhere from 200 to 250.

Gonna eat it this evening, now gonna go shoot in the rain.

[Buff]

Smoking is a regular activity with me on Sunday’s and my Pork Butt went on @7a. Mid-day I’ll start smoking Potatoes, pick some Jalapeno’s out of the garden for grilled poppers and maybe roast some corn.

[sniper7]

Yum! Can I come over and eat your meat?

[blacklabel]

I really want to slice your meat and eat it on some garlic bread.