GFS BBQ rub after a little mustard. Sit with that from one to all day hours in the fridge. Coal and two to three 1/2 fist hickory chunks at give or take 225 until it hits 195 internal. Add coal as necessary. At 195 pull whole and foil. To rest in a tight cooler for one up to four hours.
That's it cowboy. No juice. No vinegar(except for sauce). No cooking tricks. This is on my 22" WSM. No trinkets. Summer or winter, since '04. As long as it's out of the wind it holds pretty close. I normally start at nine or 10 for lunch/Sunday dinner the next day. Sometimes I get a stubborn one, they never all fiinish together but that's what the cooler is for.
As for sauce sometimes I have home made red ones from friends. Sometimes I mix sweet baby rays and open pit 50/50. Personally the meatwave vinegar is my fave. By design 'q is supposed to be simple with *s-wordty cuts of meat. We make the magic.
I'm not going to argue about it. If you want to talk brisket I'll listen. I bet all of the bling helps with those. I can only get the flat or the point right, never both.
