5lb brisket flat marinated overnight in a brine of salt, brown sugar, apple juice, peach nectar, bit o' apple cider vinegar, and water.

Apple wood chips soaked overnight.

Dry rub with ancho powder, chili powder, garlic powder, cumin, kosher salt, white pepper, cayenne, smoked paprika, oregano, more brown sugar.

Holding steady at 220-225 degrees, checking regularly, just added another handful of the apple chips to the coals in the side chamber.

Brisket is over a pan with about 24oz of a beer/apple juice mix to keep the moisture up.



The dog is already posted up just inside the back door, waiting patiently. She knows that good things happen when dad fires up the grill.

Now if only I could jump ahead to about 6pm...