This week I had been thinking back that the last time I had smoked a brisket was on Easter Sunday. Since then a few Racks, Butts, and one Turkey had seen their way to our sunday dinner. But for some reason, brisket the King of Texas Smoke has missed our gatherings. So this morning I went out on a mission to find the perfect Slab O Meat to serve up to those I love. I like my briskets to weigh around the 13 to 15 pound range. Packer Trim. I mostly look for a thicker cut flat. You will see a few that are cut thin towards the end. IMHO those thiner flats need much more attention than I want to give ( I'm a Lazy Smoker) and tend to dry out too easy. As I said I seldom trim these before the smoke. Most of the time the fat renders down enough to serve or if it doesn't I'll trim the fat when I carve it. This is a 14.5 pounder with a thicker cut flat. I will wash it. Dry it. Next i'll show you the rub. Brian My rub is nothing fancy. Just a blend of off the shelf spices. ( Again, I'm lazy) But I always use the same stuff and the same brand. I'll also use a dusting of Taco Seasoning just like I did on the brisket I cooked for easter. After the rub, I'll let it sit on the counter a bit for the seasoning to take hold.