Took me a while to get a decent brisket done on the smoker, and what we like is to marinate it overnight in Guiness. I use a rub consisting of Kosher salt, fresh cracked pepper, garlic powder, onion powder, thyme, chili powder and some cayenne pepper. I have an offset smoker and use white oak chunks.
I'll have to see if I can find some pictures of it, but did 20lbs of for work and it was gone in no time.
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