HOW YOU DO WHAT YOU Q

[old sarge]

One of our members (Brian) suggested finding out what folks smoke, their technique, etc. Call it a survey if you will be it ribs, poultry, ham, seafood, you get the point. So, using brisket as an example:
Brisket:
Fat side up or fat side down
Preferred rub
Preferred cooking temp
Preferred finished temp
I sure you get the idea.

So, can we hear from you for the benefit of all members?
Thanks!

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[EFGM]

Long time no post,so I’ll start…usually do 3 at a Time

Brisket,
Fat side up on top and middle rack, fat side down on bottom rack

Dalmatian Rub (50/50 Kosher Salt /ground pepper) applied generously, on top of a mixture of Dill pickle juice and Mustard…
Then a good sprinkling of Tatonka Dust.

225 Temp

200-205, or when it probes like soft butter

[old sarge]

Good to see you Doug!

[prudentsmoker]

I too do fat side up with a 50/50 salt and pepper rub
I smoke at 225 until it hits 205
I used Texas Post Oak mostly, but occasionally hickory