snip
>
> Like I said, though, cook low and slow, fat towards the fire, until the
> internal temp reaches about 199. The particular rub isn't as important as
> the technique. But the "Dizzy Pig" Cow Lick" was excellent. For those of
> you that frequent other forums, that's Nature Boy's rub.
>
> BOB

Smoke my brisket fat side up and it works very well because of the
full set of baffles in the beast-smoke and heat come down from above.
Very tasty and juicy. I would suggest making your own rubs-most of
them contain way too much sugar and salt. Great recipes in the
faq-and blending your own spices is kinda cool. Grind some of my
spices in a whirly bird/blade grinder.

Will probably smoke a 10#+ brisket and a 20#+ ham on Friday-just
finishing up insulating my offset smoker with fiberglass-will see how
that goes.