I'm going for my first attempt at briskets, I bought two 5 pounders and have some questions for the pros. I haven't seen much on this forum about rubs, spritzes or wood choices for briskets. I want to pull one for enchiladas and slices the other for sammies. Mesquite seemed like the obvious choice for enchiladas but, I'm open to suggestions. I have hickory, maple, oak, cherry, apple and mesquite to choose from. I was thinking a southwestern rub for the enchiladas and a traditional bbq type rub for the sammies. For the spritz, I had no idea on what would be good. I've always used apple juice/JD on pork. Suggestions appreciated, thanks, Grinder
