Mahlzeit - Food without Borders

I only wanted to get some things to bake a cake. And then I saw brisket at the store. Change of plans. the smoker got to work. The spice rub: 4 tsp kosher salt 3 tsp ground pepper 2 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika powder There was a lot of trimming that needed to be done. This are about 1.5lbs of fat that got trimmed.   The smoker is heating up to 250F. The meat is getting seasoned.     Waiting until we get to 165F. We are there now. Remove the brisket into a tin foil container, add 1.5 cups of beef broth, insert the thermometer back. Cover the tray with heavy duty tin foil and back into the smoker it goes until the inner temperature is 210-215F.    Lets make the serving really American. Bush's baked beans, some sour cream and a BBQ sauce. -Mahlzeit-      

I got my hands on a small brisket, 4.5 lbs. My spice rub: 1/3 cup of sugar 2 tbsp paprika 2 tsp smoked paprika 2 1/2 tsp black ground pepper 2 tsp kosher salt 1 tbsp garlic powder 1 tbsp ground cumin 1 tbsp onion powder 1 tsp mustard powder 1 tsp ground chipotle pepper There are similar recipe's on the internet, but what can I say. Since the pandemic it is hard to get my hands on some things. I started off trimming the brisket, then seasoned it on all sides. Into a glas bowl with a cover it went and then into the fridge over night. I used hickory wood for the smoking process. My Smoker has a beginners brisket program: 3.5h on 165F and then it moves the temp up to 225F until the inner temperature is 190F. About 10 hours later I was still at 160, so I stopped the smoking, everything went into heavy duty alu foil double wrapped and into the counter oven at 350F. The thermometer I have in there, says it was only 250F. So who knows.  For the last 2 hours in the smoker I wrapped some pot...