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All right welcome this session is going to be about doing a brisket from in on the Big Green Egg so first inventory of supplies you need a brisket I get my brisket from either the grocery store or from Costco or Sam's you know a nice layer fat on it but nothing too crazy this one came trimmed you can get a munch remnant German yourself, but this is a pretty small one this is 8 1×2 pounds I recommend anything from 7 pounds to 15 pounds for the Big Green Egg, and then you can use your own rub, or you can make your own I prefer to make my own I've done it and modify the recipe after many years, but my recipe is pretty simple it's uh onion powder smoked paprika cayenne pepper minced garlic parsley garlic powder chili powder salt and pepper and if you click on the link below the video that has the exact amounts of what to put what basically all you do is get yourself a bowl and mix it all together, and you've got your rub, so you always want to put the rub on a brisket at least 12 hours prior smoking it so let it sit in the refrigerator overnight with the marinade and rub in and the process on the rub is pretty simple you want to pull the water handy, and I'll show you why a second in a row and then plain old French cheese mustard the mustard is an adhesive some people prefer olive oil some people prefer mustard I prefer mustard you can't taste it, and it seems to put a better gristle on outside the brisket when it's done, and you'll see that during the video at the end, but the first step is to basically you can start on whatever size you want I will start the back a nice little layer of mustard there just rub that in with your hands you're just trying to create basically an even layer of mustard all around the brisket and remember it's not for flavor the only thing this mustard does is that adds a layer to it, so the rub will stick better, and you can put more on there that's the first side this is where the water comes in you get your hand in that water and just wash it off the towel, so you don't keep going back to the sink now you just start with the rub if you have an old container I prefer you know if you have something like this you just dump it in there and then sprinkle it all yourself another way to do it just at this omit the manual way, so you want to be pretty generous with the stuff and when you make this rub if you do use this drug it's got a lot of cayenne pepper in it, you'll think that's going to be way too hot but when you're smoking a brisket for this long you'd be surprised a lot of that heat leads the leaves the brisket, and you get a little bite at the end, but you don't taste much that Cayenne users just real bold flakes that's good, so you want to put it on there to where you know you just kind of Pat it in rubs it in you don't really want to rub it in because it'll get a mess but just Pat it in there until there's no more mustard and then what you want to do is around the sides be generous with it Pat it in their get all...
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