Brisket

Solution: the ingredients pictured  on the left will make this recipe (Cook's Illustrated, highly recommended grill book)

There are also many pre-made rubs. This is the fun of brisket. Git a rub, put 'er on, wrap in plastic, put in 'fridge overnight.

If you dare, make your own but it's suggested you write down your ingredients as you go (learned that the hard way)

Brisket #2

Vacuum sealed... open, drain, rinse...

Here we are, all trimmed up and ready for...

dry brining! That's probably Billy Bones Competition Beef rub. Fridge over night...

then, of course, that interlude of actually cooking the clod! Again, hours, up to 24, depending on the stall, then pull at 200 to 204 internal temp.