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Looks great! I have a Big Green Egg smoker that I use frequently (when the snow isn't flying) I usually try to cook at 200-225F , the real key is slow , slow slow cooking. I don't have much trouble with brisket drying out , but sometimes they are tougher than I would like, usually when the temps get too high. Now I have the Jones to go fire it up! unfortunately it is 6 degrees outside! I'm going to borrow your rub recipe it sounds tasty indeed! With Brisket I have used a wide variety of woods with outstanding results.
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Cementor
If I was any better I'd have to be twins!
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