"bk" > wrote in message
...
> We usually do pork, but I'm preparing to cook my second brisket. The first
> nearly a year ago used the Red Caldwell recipe in the FAQ. I have to say
> it was very good, but now looking for other suggestions. We use a BGE, if
> that matters at all. I look forward to the suggestions.

Cook it. Eat it.

What exactly are you looking for? Rubs? Methods? Sauces?

I like lots of black pepper, garlic, a little brown sugar and cook until
done. Sauce, if any, on the side.