It's been a year since I did my last brisket and ever since I got back from my deployment in April, I've been craving it. I wanted to do one earlier but spending time with the family was more important so I stuck with a few short cooks like chicken and ribs with a pork butt thrown in. Well, the cravings got to be too much so I picked up a 12.78 lb packer, trimmed it up with the help of my 10 yr old son (he was so excited to help and I was proud he wanted to learn) and threw a new Texas style rub together with his help. The rub consists of: 1/4 cup salt 1/4 course peper 4 TBS paprika 3 1/2 TBS onion powder 3 1/2 TBS garlic powder 1 1/2 TBS ancho chile powder 1/2 TBS chipotle powder dash of cayenne pepper (didn't measure this, just seasoned to taste) It's got a nice kick to it, but it's also savory and can't wait to see the end result. The new rub All trimmed up All rubbed up and injected w/ beef broth, butter, garlic and onion powder and pepper waiting to go on the Lang at 250. I usually use oak on my briskets, but Academy was all out of stock of oak and pecan so I'm going with straight hickory. It's the first time in a very long time that I've used hickory but am looking forward to it. More to follow!