Been wanting to try a Brisket for awhile now - So I picked up a 5.5 beauty tonight. (The cuts in the meat are to remind me what way to cut the meat once its done cooking) The Fat Side.... All Rubbed Up and Ready to go rest in the fridge over night. I'm using a Dry Rub called Chipotle Brisket Rub and it has the following. One quarter cup chipotle pepper powder Two tablespoons kosher salt One tablespoon ground black pepper One tablespoon brown sugar One teaspoon cayenne pepper This is just the start of the view.... I'm gonna get up around 730-8 AM to start this bad boy... Hopefully It will be done by 3 and let it rest for 2 hours in a cooler with towels and be ready for dinner by 5.