Offset-smoked brisket, three seasonings compared

Trim three similar briskets the same way.

Season the baseline brisket with a 50-50 mix of salt and pepper.

Season the third brisket with a bought Fiesta brisket rub.

Rub the second brisket with beef bouillon powder, about a quarter cup, with a little kosher salt and 16 mesh black pepper, since the bouillon has less salt than a brisket rub.

Smoke on the offset with pecan wood about two hours at 225, really smoky.

Raise to 250 for two hours, still smoky.

Then run at about 275 for the rest of the cook, wrapping when the fat has rendered enough.

Hold the finished briskets for a long heated rest at about 140 degrees, then separate point and flat and slice.