Let's talk brisket, not blown calls

I thought I had the heart to smoke a brisket for 20 hours. I did not. I also thought I liked cracked pepper. Wrong again.

I set my Weber up for the snake method, which allowed me to light one end of the coals to slowly smoke an eight pound brisket I had purchased the other day. That worked.

Being that the brisket is the chest muscle, brisket can get tough if you’re not careful with the amount of heat you use to cook it, so I was really careful while cooking it.

One thing I was not careful about was the amount of cracked pepper I put on the brisket. Typically when I make a rub with pepper,...