3/4 cup kosher salt
3/4 cup crushed black pepper
1/4 cup onion powder
1/4 cup minced onion
1/4 cup garlic powder
1/4 cup minced garlic
2 T oregano
12 pound brisket- choice angus 2.99/#
Trimmed the fat cap back but let about 1/4 inch
Rubbed tonight with evoo and then 1/2 of rub from above. Put into the fridge for tonight with a plan of putting on around 9 tomorrow night.
Plan is to use grove lump and probably hickory to smoke with in uds.
Going to chop up onions, carrots, tomatoes, and celery from the garden and put in drip pan below brisket for an au jus.
Smoke at 225 until that slob is 195
Ok guys, that is the plan. Am I missing anything or ideas to make this brisket better than my first?