[eastforker]

First of all the ingredients all mixed up along with 2 tbl spoons of brown sugar

[Dog]

Dude...there is no upside to this thread...we can’t eat the finished product....and will be left to drool.

[eastforker]

A 12 pound brisket, should fold like a news paper

[expatguy]

Dale's Steak Seasoning and Fiesta Rib Rub?

You realize of course that those "ingredients" are not available everywhere.

An American Expat in Southeast Asia

[El Laton Caliente]

This Texan is doing a little different these days...

Try a shoulder clod. Inject with “Cajun Injector” brand “Roasted Garlic & Herb” injectable maranade. Dust the outside with “Slap Your Mama” cajun spice mix. Wrap in a double layer of BBQ foil with a sliced sweet onion and some minced garlic.

About three hours at 325ºf then open & smoke for another thirty minutes... cuts with a fork!

I’ve done a bunch of briskets like your’s... lose the Accent and replace the Dale’s with Lea & Perrin’s... ;^)

The shoulder clod cut does give a better cost per pound of lean cooked than brisket...

[RandallFlagg]

About your ingredients.
Is there a set amount to place in the bowl, or just play it by ear?

[word_warrior_bob]

Ii have the same bowls as you, so I’ve got that going for me. I’m going to have to learn to BBQ since I plan on becoming a Texan. Will my gas grill be frowned upon??