From Mike in Seattle.... This recipe is awesome. Thanks for the photos on how to smoke on a weber grill. It takes a bit to adjust the vents and fire to aprox 250 degrees but after that it is a great way to smoke a brisket and the flavor of the meat is the best.
Credit: André Baranowski
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1. The Rub Massage a 5-lb. brisket (ask butcher for the flat cut, with a half-inch layer of fat left on) with the barbecue rub. Refrigerate overnight.
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