Reading through reviews, I too changed it up just a tad. First , I use buffalo... The night before, I rubbed the brisket with chili powder mixture I like called ChugWater Chili. A blend of red chili, salt, garlic powder, onion powder, brown sugar, masa, and 6 secret spices.... and sprinkled liquid smoke on it. Rolled and wrapped it in plastic wrap. Before I put it in the oven, I seared it on a really hot grill, the poured mesquite smoke to it from a wood chip fire box in my grill for about 20 minutes with no other heat. I stuck to, but doubled the sauce recipe..... and it is marvelous!!
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Reading through reviews, I too changed it up just a tad. First , I use buffalo... The night...