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I just finished cleaning up after a very satisfying meal!!! Started off with brisket, Honey mustard with a dry rub made from brown sugar,cumin,sage, cayanne pepper, crushed red pepper, crushed black pepper, Garlic, salt, and chili powder. Then took crushed walnuts and completly coated the brisket. Wrapped for 12 hrs in the fridge. And smoked this morning for 6.5 hrs at 225* flipping every 2 hrs and spritzing with Arbor Mist Blackberry Merlot (A very good spritz-very comparable to boones strawberry wine). Pulled out after reaching target temp of 180* with my new Oregon Scientific Wireless themometer. While hot sliced and served. I must say not something you would ask for but if you tried it you wanted more. Sorry no pics it was devoured right off of the slicer.

In all I would rate this brisket a solid 9 out of 10 belts removed to allow proper breathing...biggrin.gif