Originally Posted by deathweed
Ok, I am not understanding the delima here, that looks pretty small to me for a brisket. How many pounds is that?
It's an vegan Oregon brisket, not a Texas Brisket.
After you are done trimming it, make some diagonal cuts in the fat cap, then rub the bottom side with yellow mustard, then cover with a dry rub. Cover with plastic wrap and flip, then repeat with the mustard and rub. Put in fridge overnight and wait till your smoker is up to 225-250 and stabilized. Smoke indirect till the internal temp is 195 (about 1.5 hours per lb.)
Here's my rub recipe. If you are not a heat fan, cut back on Chipotle and Cayenne pepper.
EdWort's Spicy Brisket Rub
4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon ground black pepper
4 Tablespoons Turbinado Sugar
1 Tablespoon McCormick's Ground Chipotle Pepper
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
It's got a nice kick!