Smoking my first brisket today. Got up at 5:20 and got the coals going and I've had it in the Brinkmann since 6:00 AM.
Here is the brisket after scoring and rubbing with mustard last night.
Here it is after a good rubbin' with a mix of brown sugar, kosher salt, black pepper, cayanne pepper, papprica, oregano and dried minced onions.
Here it is after a good nights rest in the fridge and waiting patiently for the smoker to get settled this morning.
More to come later in the day.