I've decided to try a beef brisket. Most people are scared when trying brisket for the first time, but not me. And just to prove it to myself, I am going to smoke a pork tenderloin as a backup for dinner.

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I'm not sure what temperature to smoke it to, but I am going to 200 - 210, similar to what I do with pork. For those of you that think this is too high, remember, the high heat is necessary to break down the tough fat part of the meat and actually make it more tender rather than less tender. Of course, I could be wrong - I'll find out. I wonder if I should have tried salting it like the post on How to Make Cheap Steaks Taste Great? Maybe next time.

Rub:

I mixed one part of Urban Accents Mesa Rosa with Hombres Foods Smoky Chipotle Beef & Fajita Rub.

Cooking Method:

Smoker with charcoal and Mesquite. Kept smoker between 200 and 230. Cooked for 8 hours; 7 hours in the smoker, then 1 hour in the oven at 250, until internal the internal temperature of the brisket reached 214.

Result:

Absolutely suberb. I was a little worried when I read that a brisket under 8 pounds will be tough, as this one was only 3 or 4 pounds. Great smoke ring, melt-in-your mouth fat layer, and the flavor is awesome. Next time, I am going to use the spices more liberally.