Cooked the brisket this weekend. Was glad to have had the trial run with the Chuck Roast, as it made me more confident with the brisket. Flavor was amazing. Added a little brown sugar to the rub, which I really liked. Also let the meat chill out in the fridge a few days with salt layer. The brisket was tender, no knife needed! A programmable thermometer is a must, in my opinion. Mine was inexpensive and has worked great. Good luck with yours!
Recipe can be found here.
