Found a smaller than average brisket at 7 1/2 lbs so not an overnight event but still took 8 hours to get to 205 degrees. Rubbed with my normal rub.

3 tablespoons ancho chile powder
2 tablespoons kosher salt
1 tablespoon allspice, ground
1 tablespoon celery seeds
1 tablespoon coriander seeds, ground
1 tablespoon garlic powder
1 tablespoon mustard seeds, ground
1 tablespoon dried oregano
1 tablespoon smoked Spanish paprika
1 tablespoon freshly ground black pepper

Turned our very well. Usually I pull it off at 195 but waiting a bit was a good idea.

[Linked Image]

[Linked Image]






Last edited by Pugs; 12/23/17.
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