Ya'll ask from time to time why I'm here........

This thread is a good example.

225 degrees is about the max. 210 tp 215 is what I shoot for.

Nathan I thought about adding Mustard to the Rub...I have used Prepared Mustard on a Pork Roast before..can't say one way or another that it made it any better. With Pork I definately add Brown Sugar to the Rub.

Temperature control is very important....a long constant burn is what U are looking for...under 250 is ideal.

I have done it both ways, spread regular French's yellow mustard on prior to rub and adding dried mustard powder to the rub. I think I like the liquid mustard better, it helps the rub stick, adds some acid to the mix and helps form a crust on the brisket...

Dammit, now I want to have some brisket....curse you PPOT!!

Rick,
Why don't you go to Rudy's in New Braunfels?

Moses,
I don't know Bo, but Memphis was incredible: Rendezvous, Neely's, & Corky's. And nobody does brisket like the Texans.:cool: