I'm smoking my first brisket this weekend, and I want your opinion. I found this recipe from the Food Network that claims it is the Oklahoma Joe's recipe:
Does this look like a decent rub to those of you that are more experienced meat smokers? (can I say "meat smokers?" ) I ate at Oklahoma Joe's a few months ago, and it was delicious. If my brisket turns out being close to as good, I'll be happy.
Any other tips/tricks? I'll be using this Brinkmann charcoal smoker:
This thread can be moved to the kitchen after a little bit, but I'd like it to stay here in the Cafe for a while if you all don't mind...