This is how I do my brisket. I only use prime from Costco.
1. Trim to my liking
2. Slather with Mustard
3. Use the Dalmatian Rub 1st and get a good covering all over.
Dalmatian Rub as you know is 50/50 mix of Kosher Salt and Black Pepper.
then after that is on, I use Tatonka Dust (that is until my very limited supply is gone) and sprinkle on top of the Dalmatian Rub.
It looks like this...
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4. I would set my temp on PG to 250 using hickory pellets
5. I use a Tappecue and put one probe in the flat and one in the point.
6. I don't raise the lid until the IT is at least 195 and then will I probe the hunk of Goodness.
If it probes like butter, then it's ready to be removed, if not she keeps on smoking until it does...because then it is done, like this...
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Then I wrap in foil and let it rest for at least 2 hours, then slice...
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Then I vacuum pack in 3 or 4 oz vacuum packs like this...
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The Vacuum packs come in very handy for relatively quick meals at home and when Brisket prices are at their highest are only about $2.76 per serving.
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A couple of quick meals with the Vacuum packs...
Baked Potato with Goodness
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Smoked Cheese Brisket Nachos
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A Briskitarian is one of two types of people...
One who smokes his or her Hunk of Goodness until it probes like butter,
OR one who enjoys his or her Hunk of Goodness smoked until it probes like butter!

Never heard S&P called Dalmatian Rub. Learned something new.

Good job on the brisket.

Great idea to vacuum seal in portions for later use!

Never tried brisket nachos, but that's going on the list. Also new to "Dalmatian rub" as a term for S&P (like it!).

Looks good!! 

Has anyone heard or experienced a "left hand" brisket being more tender than right as this article states?

http://virtualweberbullet.com/ib_lefthanded.html

Too funny... I guess some folks will believe anything. I'm not questioning whether more lay on one side or the other.
I'm questioning how often they do these pushups ever day.

Mind you, I've never seen a cow get up after a rest, but I seriously doubt it has any affect on a brisket. Were it even remotely believable, there would be no 'right sided' briskets for sale.

I can't call this sarcasm as it lacks too many variables. But it is funny. And I only read about 2 paragraphs.

Looks great!  Love the nacho idea. Brisket tacos is another great option.

Has anyone heard or experienced a "left hand" brisket being more tender than right as this article states?

http://virtualweberbullet.com/ib_lefthanded.html

That story made my night!! Just forwarded it to a friend in Texas who makes the best brisket I've ever had. I'm curious to see what his reply will be.

I am enjoying right now a hot brisket sandwich.  Two pieces of wheat bread with left over brisket and gravy. The gravy was made with the drippings from the brisket, potato water and salt/pepper. Just missing the potatoes, but I can really get the smoke flavor from the gravy. Quick noon lunch!!

I am enjoying right now a hot brisket sandwich.  Two pieces of wheat bread with left over brisket and gravy. The gravy was made with the drippings from the brisket, potato water and salt/pepper. Just missing the potatoes, but I can really get the smoke flavor from the gravy. Quick noon lunch!!

Not nice. Don’t tease us unless you have enough for everyone.

According to a study in Applied Animal Behavior Science, cows do lie on their left side more.  That said, I grew up on a cattle farm and I can't imagine this behavior creates any measurable deviations in the quality of the meat.

I have this brisket in the refrigerator ready for smoking tomorrow. I know, you're supposed to leave 1/4" but I've had great success removing all visible fat. I'll smoke @ 160* for 3-4 hours, sous vide for 60 hours @ 135* and sear just before serving.