"Edwin Pawlowski" > wrote in message
om...
>
> "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.
>
I guess I'm probly looking most for rubs and method. Sauce would be on side.
The concern is dried out meat, if not mopped or basted. We had some really
bad
briskets, but we loved Big Jim's which is obviously simple, very moist and
tasty.