Got a 6.5# Flat from the butcher shop, the only problem is they trimmed it to 1/8" fat or less. I asked them to keep atleast 1/4" fat-cap to keep moist on the long smoke.
Here is the Brisket rubbed the night before then reapplied rub for full coverage in morning
Got up at 4am on fathers day to get the brisket on.
9 hours on using mesquite wood, started to mop with the sauce.
10 hours and the Brisket hit 200*F looks good after mopping two times, time to wrap and place in cooler for 2 hours rest.
Served with red potato salad and fiesta beans.
Ate way too much, was soooo good!
5 TBSP Smoke Sweet paprika
2 TBSP Sea Salt
2 1/4 TBSP Garlic Powder
1 TBSP Four Pepper-corn Pepper blend (fresh ground)
1 tsp Cayenne Pepper (ground)
1tsp Chilpotle Pepper (ground)
1tsp Chili pepper (ground)
2 TBSP Onion Powder
1 tsp dried Oregano
2 tsp Cumin (ground)
1 tsp Coriander (ground)
3/4 cup Sweet baby ray's BBQ sauce
1 cup Apple Cider
1/4 cup Apple-cider vinegar
2 TBSP Rub (above recipe)