wrote:
Sure looks like a lot of work to cook up a brisket.

What work? Mix up some stuff, put it all in a bag, put it in the
'fridge.

Ok, so it ain't all that hard to do all that but my point was/is - why do it
at all? Me, I wanna taste the smoke and the brisket, not some fancy
concoction you drowned the meat in before cookin it.

Well, I did mine fat down this time. Waiting to see the results,
altho the concensus seems to be fat up in an offset.

Hey, variations on a theme is ok til ya figger out what ya like best.
Nuttin wrong with that at all. Still, TFM gave ya the skinny on cookin
briskets - direct heat, fat down; indirect, fat up.

Over the years, I've found that I like aged beef, the toughter the
cut, the longer the wet aging.

To each their own I guess. I never ask the meat its age; I just cook it and
eat it.
--
-frohe
Life is too short to be in a hurry