I've been holding back on trying my skills at a full brisket, at $60 I don't really want to screw it up. But after dozens of pork butts, it is time! I'm trying my skills with a smaller brisket cut, the cryo vac'd Corned Beef Brisket everyone buys for St. Pattys. This one was 3.25lb I rinsed, then soaked in water for 2 hr. I rubbed the brisket in Dijon Mustard, then this dry rub: Paprika Ground coriander seeds Brown sugar Ground black peppercorns Ground yellow mustard Minced garlic I'll post more as it smokes.