Eh. Never been a fan of the 'All heat and no flavor' camp. Shit drives me bonkers. On the other hand, most people in my family, my mother included (which is strange because she's the one that grew up on tex-mex cooking), feel that I'm a little screwy for spiking my arroz con pollo with some Frank's Red Hot.
EDIT: Sorry, Bob! Didn't see your post there... Think ya ninja'd me.
"Sasami-chan, the name of the game when dealing with brisket is 'tender and savory'. Brisket being a red meat, of course you'd cook it nice and slow, but for the best results you cook it as slow as you can get away with. My grandfather would let his go for about four days in his barbeque pit. Now, for the rub I'll let you go ahead and figure out what you want - you're a smart girl when it comes to that. That said, though, I'll give you the general idea of what we're going for. Typically we'd make a rub using celery salt, paprika, garlic salt, and just a bit of fresh-ground pepper for a kick."
EDIT: Sorry, Bob! Didn't see your post there... Think ya ninja'd me.
"Sasami-chan, the name of the game when dealing with brisket is 'tender and savory'. Brisket being a red meat, of course you'd cook it nice and slow, but for the best results you cook it as slow as you can get away with. My grandfather would let his go for about four days in his barbeque pit. Now, for the rub I'll let you go ahead and figure out what you want - you're a smart girl when it comes to that. That said, though, I'll give you the general idea of what we're going for. Typically we'd make a rub using celery salt, paprika, garlic salt, and just a bit of fresh-ground pepper for a kick."