Quote Originally Posted by ray1970 View Post
This post makes me want to rub my meat as well.
Orange rub does not sound appetizing Ray........


I do the 3-2-1 on my brisket. For a 2-3# after a brine soak and rinse, rub and let it set for an hour or so its 3 hours smoked, 2 hours smoked in a foil wrap and 1 hour back on the smoke.
Spray it down every so often with apple juice/water mix.

I am a rank amateur at it but they have come out well.