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I have done them in my kettle grill with success just put a drip tray underneath filled with water or a mixture of whatever and line up coal all around the drip tray add wood chunks and damper down. Granted you cant do huge pieces but you can do a good 8 pounder.
Yum yum
2 things I look for in brisket- good smoke ring and juicy, thin slices. And MESQUITE smoke!!! You guys are indeed posting 'meat porn'! excellent stuff. Anyone wanna share any favorite brisket rub recipes? I just use a basic rib rub that varies from batch to batch, but I'd like to try the yellow mustard/ dry rub combo on my next try (maybe soon). I'm also going to try it only in the oven with smoked powders in the rub, see how it goes.