Found a nice USDA Prime Brisket at Costco, so I figured what the hell. Made up a nice double batch of Central TX Pepper Heavy Rub. The marbling on the point is getting up in the Wagyu range.
Bill, do you mind saying how you make the rub? Thanks.
Pretty easy.
Half the container of salt
2 TBS Granulated Garlic (Giggidy)
2 TBS Cayenne
2 TBS of Finely Ground Mexican Oregano
All the container of Peppercorns run through an electric spice mill. I like to get a good mix of grind sizes for texture and bite.
When I rub the brisket, I like to go pretty heavy as can be seen. This brisket got probably 1/2 a cup plus a bit more.
Awesome, thanks. I’m constantly trying new rubs, type/amount of smoke. Is the Mexican oregano different than regular?
I think it is a bit sweeter, and it is traditional here in TX for seasoning meats for smoking/grilling.
Tex, I think you said on FB you’re putting this on at 5AM? Do you cook at 225-250? Wondering how you get it up to temp by let’s say 5PM. Looks like a 13 pounder.
Will be running at 250 Deg F for right at 12 hours. After trimming the excess fat, we are looking at 11.5 pounds.
$2.65/lb for prime??? That’s insane! I’m heading to Costco for my next brisket.
How are you cooking it?
I’ve had so so results with brisket and would love to up my game 
Scott
Smoker @ 250 Deg F for 12 hours +/- using pecan.
I love pecan wood for beef. Cherry is my second choice.
Denny let you cook? ![[wow.gif]](/uploads/db3686/original/2X/7/7d450e9830889c8943b674446a21b7254cad657e.gif "wow"){kind=small}