Well the warmer weather should have the cooking bug in full swing for most this weekend! I will be warming up the Marshall and throwing on 6 briskets Sunday. Here is how I do mine, feel free to share your method. I start by trimming out my brisket, especially the hard kernel fat that lies between the point and flat.Slather with some cheap yellow mustard, helps the rub adhere to the meat. apply my (3 Little Pigs "Memphis Style" is what I am trying out this weekend) rub and then hit the brisket with a Jaccard, helps the rub penetrate into the meat. Let rest over night. Onto the Marshall next day at 250-ish, hit hard with smoke (I use apple wood, but am starting to become a cherry guy, thanks Chris) for 2hrs. Than start mopping every 45min to an hour with a mop my buddy Jay at Backyard bash turned me onto, until brisket internal temp hits 165. Than I wrap in foil and finish to an internal temp of 195. Remove, and let rest for at least a half hour before slicing. At this time I usually remove the point and put back on for another hour or so for burnt ends. Have fun cookin' this weekend folks.
Darin