Well, I usually marinate them, but since it was still partially frozen last night I didn't, and I just hit it with a rub. I put the marinade and rub recipes in the WIKI if anyone is interested: http://www.smokingmeatforums.com/wiki/brisket-marinade-and-rub
The rub is very simple and tasty. Here's how it looks all mixed up:
And here's the victim -- a medium-sized trimmed brisket about 5.5 pounds:
Here's the "meaty" side:
And the "fat cap" side:
Ready for the MES:
I have absolutely no idea how long this is going to take. It's been in the smoker for 4 hours now and I haven't probed it yet. It's running at 250* with Mesquite. I'll probably check the IT in another hour or two and foil it when it hits 160-165 then take it to 195 for slicing.
More pics to come!