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I've found that putting on the rub and then just letting the brisket stay out at room temp for an hour is all it needs. Thanks for the good write-up Greg! I've done hundreds of briskets on the WSM, but now that the Recteq has arrived, I find myself reading all I can about them again. It's...

That pile of scraps...you can take those and throw them in a pan and render it for tallow. Then, next time you do a brisket, put a light coating of it on the butcher paper area that will contact your brisket and enjoy the results!