Pulled the slabs from the brine and gave them a quick shower.
The rub has: salt, brown sugar, paprika, onion powder, cayenne, garlic powder, cumin, chipotle chili powder, black pepper, mustard powder.
The first slab received a massage of coarse-ground prepared mustard.
And then a generous dose of the rub.
The other two slabs received rub only, and all three are ready to go.
A couple of water pans under the grates, some nicely burning charcoal and some hickory on the fire, and the slabs go on the smoker.
Now, it’s just a matter of minding the temperature and being patient. The first will probably be much easier than the second.