Hey everyone. It's been a while, but I'm finally back after a rough bout with a kidney disease that put me down for a few months. Getting a new smoker for my birthday next month and I'm looking for some new recipes and ways to use it to try to eat a little healthier. You might want to smack me in the head for this but is there any way to smoke a brisket without using an extremely salty rub? I made some awesome briskets in the past with a good pile of salt, pepper, paprika and garlic mixed up, but of course, that was insanely salty and I really should watch my sodium intake. Just wondering if there was a way to make a good tasting brisket with less sodium. Such as a juice to smoke it in a pan with? Or just a different kind of rub? Once again, sorry if I sound silly with this as I know smoking is probably all about the spices and the rub but I think the smoke flavor is what makes or breaks the brisket in my opinion. Thanks!