Salt, pepper, and sprayed with apple juice about every hour. Oak lump charcoal and hickory chunks.
The point up over 160, flat is about 174 after 6 hours. Wrapped in foil. for another 4 or 5 hours.
Yes, I used bell peppers for the SBTs. Though the jalapenos that I got didn't have much heat to them, just a tiny bit of kick on the back end. People seemed to like both.
The brisket wasn't as tender as I wanted it. A function of me oversleeping and not getting my butt out of bed to get my brisket on in time. It needed another 2 hours and 10 degrees. But it wasn't the toughest brisket I've ever had. It just didn't fall apart they way I like them to. It was tender to the mouth and very moist and juicy though.
But this was my first time doing the salt and pepper rub. I think I like it. Next time I either need to find some butcher paper to wrap, or not wrap at all.
And, I need a new slicing knife. This 8" Chefmate slicer ain't cutting it any more, literally.
This is the one I'm going to buy, based on my reading here on SMF and elsewhere on the Internets.
Do you have the rosewood handle?
If so, can you post a picture of the belly and spine of the handle? I'd like to know if the tang is the full sized of the handle or not. I can't seem to find any pics from that angle.
Excellent! Thank you. That's exactly what I wanted to know.
Edge still holding up good after 20 years?
Also, is the tang perfectly flush with the top of the handle? or does it stick up above the handle at all?