Any suggestions on brisket rubs????
also do you mop it with anything during the cook??
I like kosher salt, fresh cracked pepper and a little garlic powder.
I've not mopped.
I've used Zach's, Salt Lick, Salt and pepper, Salt Grass 7 Spice, Angelo's Brisket Rub.
You just gotta see what makes you happy.
If it is your first brisket, I would do what FLBR posted.
Then you can experiment on the second.
I'm with FLBR, white and black flavor crystals and garlic powder.
There are a lot of rubs out there. The above recommendations are as good as any. It is up to personal taste preference. I do recommend a slather, going naked and a mop. The goal is an interior natural meaty flavor with a flavorful bark to act as a condiment. Here is some reading material.
Brisket Pachanga
http://www.susanminor.org/forums/showthread.php?t=532
Photos to go with the recipe
http://forum.bradleysmoker.com/index.php?topic=12061.0
Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0
I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0
So your brisket doesn't fit - solution here
http://forum.bradleysmoker.com/index.php?topic=13080.0
How do you make burnt ends?
http://forum.bradleysmoker.com/index.php?topic=14065.0
To Mop or Not to Mop – That is the Question
http://forum.bradleysmoker.com/index.php?topic=14240.0
Calling All Mop Recipes
http://forum.bradleysmoker.com/index.php?topic=14446.0
Good luck and slow smoking,
Pachanga
I just a kosher salt + pepper rub the other night, with Worcestershire powder mixed in. Very happy with the results.
For brisket I'm just a salt, pepper, onion and garlic powder kind of guy too.