Looks delicious!

aight be over in a bit

What kind of wood did you use? Hickory?

mesquite wood! but i normally use pecan wood, good sweet taste with pecan. I only cook with wood, never charcoal. charcoal is to city for me, no pun intended to u charcoal grillers. I'm from the country, so all we cooked on was wood. so im used to it. but if you ever want that wood taste on ur meat. and you have just a little bit of wood or wood chips. soak it in water, it'll last a lil longer and gives you alot more smoke too. but not to much where its going to over power it. be enough to let people know what your doing. or at least look like u know what your doing. hahahaha! grill it up....if any of ya'll want to ask me any questions on grilling ask away. I will also cater too. I have catered for bday parties, company parties, etc...

awwww Dickies I make the trip just to eat there, oh and kolaches in West

Dickies....I just threw up in my mouth. they serve you that dried out brisket. they use there bbq sauce to cover up for it. not mine, it's juicy all the time. no bbq sauce needed, u know ur meat is good when no sauce is needed on it. or any type of red meat at that. if you need sauce on it, your eating poorly cooked meat. and thats the truth when it comes to red meat. and the worse steak to have, is a well done steak. wurd!

GEAUX TIGERS!
57 DAYS UNTIL KICK OFF!

225 degrees and be patient. Maintain your fire. Cook 9 to 14 hours depending on size of brisket.

That is how ya do it. It takes practice, but once ya gets the hang of it Dickey's will seem like McDonalds.

that looks good

Ya'll come on down to Kimball Bend in the middle of October & I'll show you boys how to cook a brisket!Some of us TFF'ers are having a campout/BBQ picnic, I am in charge of cooking the meats, everyone else is gonna bring sides & deserts. I cook on an old pit that I built out of an old hughmongus commercial aircompressor tank with a firebox on it about 3 foot long & 18inches around, been working on my secret recipe for BBQ & my own sauce that'll make ya wanna just gitcha a loaf of bread & go to soppin' for a tad over 30 years!It is all in how & what you season the meat with & how long ya let it marinade & YA GOTTA KNOW YOUR PIT'S CHARACTERISTICS! NEVER smoke a slab of meat more than 3 hours & then wrap it or put it in a roasting pan to finish cooking on the pit at about 275-300 degrees until done! You'll know its done when you can take the blunt side of a knife blade & the fat will scrape off easily down to the lean meat! I've tried a lot of different dry rubs & the one I like the best is "FIESTA BRAND" brisket rub for beef & their "PORK RUB" for pork & chicken or turkey..

fiesta is the best! Fiesta fajita is all i will eat on my steaks now.yummmmmmm Im a wood only cooker too.

Here is a man that knows his seasonings!!!

Fiesta has a great website with a lot of good recipes!!! Check it out, you're bound to find one on there you like!!