brisket rub

[OU812]

There are many here that dont separate the point from the flat.

I do just so the whole thing will fit in the smoker and i like the way the point cubes up for samie's, kinda like pulled pork. The flat i like to make a three course meal with.

The drippings make some killer gravy, make sure you remove the fat from the drippings

[squirtthecat]

Will do!   Thx for the advice, everyone.

[squirtthecat]

Last question of this thread...   Should I put the rubs on tonight and let sit (perhaps vacpack if it will fit), or do it tomorrow while it is coming to room temp?

I only ask, as the Carolina sauce has vinegar in it - I don't want to precook the outside of the meat with the acid.