2nd Attempt at Brisket

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Original poster
Oct 11, 2010
Lubbock, TX
After getting advice from many of you, it was finally nice enough outside to attempt another brisket.  I cut it in half just to experiment with different rubs. I marinated in a beef broth,V8 mix, as recommended here.  I used one bottled rub, Angelo's Barbeque rub, that was a gift.  The other I used what I understood to be a traditional Texas rub, whether that is true or not...Not really sure.  It consisted of

2 Tbsp freshly ground black pepper,1 Tbsp kosher salt or sea salt,1 Tbsp chili powder,1 tsp garlic powder,1 tsp onion powder,1 tsp dried parsley,1 tsp oregano, and 1 tsp sugar

I started the smoke around 8 am, however, I only got about 4/12 of smoke into the brisket, the wind turned out to be ridiculously strong and in the ECB was just blowing ash all over the place, so I was relegated to finishing it in the oven.  Pulled it at 205, at around 5pm.  I was skeptical because i wasn't sure it got enough smoke.  it had a decent ring but would love to have had more.  All in all it was a successful second attempt. just realized in the last pic that I probably sliced it in the wrong direction, oh well, couldn't tell, it came out really tender and juicy.  Thanks for the advice.

Traditional TX rub...?



It looks real good. Yes it looks like the brisket was sliced with the grain. I always score the fat on top of the brisket with the grain, so when it's done it's real easy to tell which way to slice it. 
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