I seek the real deal Texas style brisket, but I have limitations:
-I don't have a stick burner. My Assassin, however, does a pretty good job of laying the smoke to the meat with wood chunks in the fire box.
-Packers are hard to come by here. I can find big flats all day long. I'm still seeking packers.
I'm open to suggestions on rubs, cook times, wraps......anything you can throw at me.
Show me the way, folks.
