It has finally gotten cold and that makes me want to use my smoker. Below are some pictures of a brisket that I covered in a Cayenne based dry rub and cured overnight, on a wire rack, in the refrigerator. The brisket was then smoked at 225F for 12 hours with some hickory wood. It made pretty tasty sandwiches. For your enjoyment: Brisket Sandwiches with Garlic Lemon Aioli, Picked Onions and Gouda. Or, what I like to call, lunch.