Decided I had to fire a brisket this weekend and I'd never tried Okie's method, so here goes:
Wal-Mart didn't have any brisket yesterady morning, so I had to wait for Sam's Club to open. Bought the smallest one they had and it was still 15+ lbs! Paid $1.98/lb. How does that compare elsewhere in the non-traditional BBQ areas of the country?
Didn't do much trimming. Rubbed with a combination of kosher salt, white pepper, granulated garlic, onion poweder, chipotle pepper, and paprika. Wrapped in plastic and into the fridge overnight.
Took'er out this morning and got the drum rolling with lump charcoal and mesquite chunks. Packed it with pepper and fired up the gasser for a hot sear. Inferno time . . .
On the drum at 11:00 . . . stay tuned!