That's good to0. Even though I add more rub when I wrap, I don't go heavy with it on briskets like I do Pork. I want the beef flavor to be dominant. Pork rules here in AL until I smoke a whole brisket...:)
Sounds good. I use brown sugar in my rub. I smoke til about 150...60 then wrap with more rub, butter and brown sugar till it reaches 195 then pull it out. 10 to 12 hours total on the flat. Cut the point up for burnt ends. They get seasoned and back in the smoker for an hour.....:)
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