I am going to give a brisket a try using the low/slow, overnight. Perhaps risky for a novice (3rd wsm smoke) but i've bought the meat and it is time to cook, though i've considered freezing it until i get more practice. May do high heat but prob not.
anyway, what rubs do you recommend for brisket? I'll do more searching, but after reviewing the briket prep section, didn't see much on rubs. Considered a simple salt/pepper.
anyway, what rubs do you recommend for brisket? I'll do more searching, but after reviewing the briket prep section, didn't see much on rubs. Considered a simple salt/pepper.