Just put my first brisket on the pit a few minutes ago. So far so good. The digital temp gauge is sitting steady at 230 degrees. This thing is a God send, my mechanical gauges read 150 when the digital one reads 230. It's no wonder I was ruining meat before.....
Here's the rub I used, first time ever making one and I let the meat sit in the fridge over night with the rub on it.
4 table spoons Kosher Salt
4 table spoons Sugar
6 table spoons Brown Sugar
3 table spoons Fresh Cracked Black Pepper
2 table spoons Onion Powder
2 table spoons Garlic Powder
Nice light flavor, little sweet and no heat to speak of which is just how my lady likes it. (have to keep the lady happy)
Will post up some pictures of the process as I go along. Happy Wednesday all!!