4.86# Flat all rubbed up and ready for a smoke on Saturday. Pic enclosed...

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Fire Starter
Original poster
Jan 20, 2011
New Jersey
This will be my 1st brisket. I have been doing a lot of reading on the dos and donts. Anyone else care to chime in and give some advice? Thanks in advance!

If you check the previous post and the wiki section you should be ready to go,

The one thing I would stress is a constant temp of 215º-225º

Remember briskets need a low and slow smoke to make them tender

Good Luck and remember the Qveiw
My only concern is how much salt is in your rub? To rub on Thurs and smoke on Sat if you have a lot of salt in the rub could be an issue - hope it is not cause it sure looks real good

Best of luck - Looking forward to the qview

Well it looked good all rubbed down and all. Now let's see it smoking.
It sure looks good, can't wait to see how it turns out. Remember to be patient, briskets tend to drive you crazy.   
I am using Jeffs rub for the first time on some brisket. So....I guess you guys would be able to tell me better if it has too much salt or not. I will certainly have some Qview up on Saturday. Stay tuned...
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