Rub: I found an internet Rub. Here it is:
- 5 tablespoons paprika
- 2 1/2 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 4 teaspoons black pepper
- 4 teaspoons dried parsley
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/4 teaspoon hot chili powder
Instead of chili powder and cayenne pepper I substituted some fresh ground (by me) dried chile piquins from Pendrey's which added a perfect spice and additional smokey flavor. The rub worked out perfect. All who tased my brisket commented on how good it was.
Drinking and playing Washers: This was a good idea.
Smoking Bacon and Serving as Appetizers: Lane taught me this trick. Bacon is deliscious on a smoker and cooks fast and holds the smoke flvor VERY well. You can see delicious bacon in the above picture I recommend this at all times. even when not smoking (?)
Summary. All in all the Brisket turned out pretty darn good for a first unprepared attempt. A bunch of people came over and we all had fun. The brisket, although everyone raved about how good it was, was a B/B-. The only reason it was that good was becasue of my prior smoking experience. It would not be terribly hard to move this to an A- brisket. With just a little more gumption and hardcoreness.
I will likely move on to chickens and salmon before i return to battle brisket again, but HEAR ME NOW BRISKET, I SHALL RETURN.
(thanks to Allison, Claire, and Matt "I dont want a beard" Beard for all of the pics)
(thanks also for all who came)