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Tacos are simple. White corn TortillaS- heat on med low to med enough vegetable oil in a medium saute pan to cover a tortilla (about 1/3 to half full) - fry Tortillas turning once until firm but still bendable - let rest on paper towels. Mix chopped brisket w some bbq sauce and heat...

I cut my point into chunks. Leftovers chopped tmrw night for brisket tacos. Kids like the tacos more than the brisket! Anyone interested in how I do them I'm happy to reply.

All done and sliced. Flavor is good though not as bold as I expected. Personally, I like a hint of salt flavor in my bark. Will definicely up it next time around. Rub is good...not a wow factor but it's solid and you can adjust to your tastes. Pics below.

If you're local in DFW come on over for samples! Just took it off and have it resting. I'll get some more pics out when I get to slicing and see how it tastes.

Looks like I have to do pics one at a time?

[/IMG] Hope these come through. Rub shaker was pretty full to give an idea of how much rub I used.

Good Morning Gentlemen - bit of a late start this morning but got it on my WSM at about 250-275 grate temp. Going to try to push it a little to make up time (them Sat nights can get you). As for the rub, it definitelt has a kean towards garlic when tasting it out of the shaker...I'm expecting...

I'm going to give it a try. A little apprehensive about the pepper and garlic to salt ratio as I don't want a spicy brisket. I'll let y'all know how it comes out.

Throwing a brisket on tomorrow and thinking of trying a new rub. I have a batch of Jeff's TX Style Rub (not rib rub). Has anyone tried this on a brisket? Thoughts? I haven't smoked one in a month so don't want to use it if it's overhyped.

I used it.  Wrapped in double layer of foil.  Had a cheap Brinkman's bullet smoker back in the day so I'm familiar w/ the setup.  Never thought about sand.  Smoked a brisket yesterday and heat got higher than I wanted early on and couldn't get it down enough so added water about an hour in to...

No water with this one. Read a few articles of the opinion they couldn't tell a difference and thought got a better crust w/out water...also less clean up. Doing another now and taking pics. Will be posting soon. Thanks for touching base!

Thanks for all the replies and apologies on the delayed follow up.  Meat came out great...brisket I'm pretty consistent with but haven't done a butt in a while and was please with the results.   Ended up putting the brisket on lower rack of WSM and butt on the upper.  Will definitely change...

Hello all!  Been reading on here for quite a while so thought about time I join and participate.  I live in Ft. Worth, TX and have been smoking as a hobby for family and friends for about 10yrs.  Have learned a lot from this forum as well as trial and error.  Have smoked on offset smokers up...

New to the forum but been smoking for a while and come here to read quite a bit.  Just got a 22.5" Weber Smokey Mountain and am doing a 8lb Butt and 13.5 whole brisket...trim my briskets quite a bit so probably 11lbs or so when I put it on.  I've smoked both meats separately but never together...