Hey John
don't know much bad about them boy from the hills of Tenn,
being my folks left there in 1790,don't tell any one but
before that they were in Boston, Mass, but I think that
part of me done worn out....
John, I use Reg Dr Pepper,Pearl Beer, and any cooking oil
I got round for my marinate, about 1/3 each plus La Hot sauce
and Garlic...soak it 8 to 24 hours, wash the brisket good in
cold water, dry good, rub with most any good dry rub, put in
smoker at 240/250, don't open door for four hour, that give you a
good smoke rang, after four hour check brisket about ever two hours
if it looks dry, mop it with some oil,after about eight hours,
wrap in foil, in which you put about a stick of butter, cup of brown
sugar, hand full of dry rub and a cup of any kind of bbq sauce,
mix all this well in a pan and pour some into foil(I use a foil pan)
and put your brisket into pan meat side down(when you smoking the brisket
you want the fat side up all time till now)pour some more of your mix over
the top of meat and seal pan good with foil, let fire died down to 220/225
and let cook for four or six more hours, unwrap and with pit about 200
let meat set in pit (or in your over) for about two hour to set up,
take out and let cool about an hour before slicing, cross grain in
about 3/8 to 1/2 slices, servce leftoff sauce on side....
Belly

