Texas BBQ fans I have some questions

[AngryAmish]

For most of my life I skipped Texas BBQ, because like most right thinking folks I much preferred a nice pork shoulder done NC style - and the vinegar style sauce. The briskets I had were very dry and tough.

They have opened up a new BBQ joint in Chicago which aims to have a little from each region. I know it sounds like a disaster but it is pretty good - not compared to most of the wretched things they call BBQ in Chicago. Memphis ribs, NC pulled pork and Texas brisket.

I have just came back and I had one of the best sandwiches of my life -- smokey, sliced and tender brisket sandwich.

So, Texas DU BBQ fans, I am considering adding a brisket to my Memorial Day BBQ. I have done a shoulder for several years and I am satisfied with the results.

Do you use a dry rub or a marinade with a brisket?

How long does it stay on?

I do the shoulder at 225-250. How will a brisket appreciate those temps?

Any other secrets or tips I should know about?

[texas1928]

1. Dry rub... And you cook it slow.

Brisket is from the front shoulder area of the cow, so it can be a tough meat. It needs a long slow cooking process. Dry rub is the best.