- Watching Aaron Franklin’s videos, he just uses a rub of straight up pepper and salt, 50/50. He says he doesn’t use mustard or any other binder and has found he doesn’t need it.

Don't need a binder. Rubbing the surface will smear the fats and that creates its own binder, and helps form a pellicle

- Also doesn’t advocate wrapping. Curious everyone’s thoughts if it’s possible to cook bare and not dry out the flat. I’ll be cooking fat cap up.

Don't need to wrap, but not wrapping means you need to pay more attention to parts drying out. Some will cover parts (like the flat) in foil, and others will use the foil boat method.

- top rack or bottom?


- thoughts on spritzing and how often? Is apple cider vinegar ok?

I spritz with 50/50 ACV and Worcestershire sauce. I don't spritz in the first several hours. I spritz to A) keep drying parts from burning, and B) potentially imparting a slight umami to the profile of the bark

- do you put a water pan in?

I do, usually, depending on the temperature. Water pans will never hurt. The argument is that it might be unnecessary.


- I’ve also read some people will do injections in the flat to prevent drying.

The only people who inject are people who can't work a fire. Injections never improve a brisket.


- how long do you let your meat sit in the rub before putting on the smoker

1 day. Put the S&P on the day before and let it sit in the fridge. Then, put it in the smoker cold.