The Great Brisket Project 2008 Part I

So it's been awhile since I made a nice falling apart brisket, and despite the crappy cool rainy weather, Memorial Day weekend is a good time. I bought a nine pound chunk (smallest they had) and have cut off about 4 pounds to make fresh ground beef, something Butchy told me about and another project for another day.... maybe tomorrow? I spiced up the bad boy, and have used "the tool" to tenderize it a bit. Spice rubs this time are a combo of KC Cowtown's "The Squeal" rub (kinda sweet, brown sugar a high ingredient; Thanks Joan!) and a semi local (Washington state) Johnny's Seasoning Salt (salty, peppery, garlicky). It'll sit until Sunday morning in the fridge, I hope to get it on bright and early before 8AM to give it a full 10 hours or more. Wish me luck.