After a two year absence due to heart failure, I finally was able to get out the MES 30, in order to try Jeff's recipe for Texas style brisket. I liked this recipe, especially, the Texas style rub. Everything went fine, without a hitch. Given the opportunity, I'd follow the same plan for another brisket. I would have only one caveat: I won't be using the dry brine step next time. This made it far too salty for us. I did, however kick up the cayenne a bit. I like it pretty spicy. Thanks for the tip Jeff. Nice recipe.
