Chili powder isn't scary at all. It's really mellow and is just adds flavor, no heat.
Cayenne pepper is pretty scary though.
Looks like a bunch of us are doing brisket! I'll be doing 1/2 a brisket as well, since I can't really see cooking such a huge amount for just the two of us.
Look at Jim's thread on the brisket as well, I think he has some good ideas.
Darren is the expert, so anything he says, I'd take for gospel.
I'll be putting mine in early in the morning at 220, and will wrap it midway through with some homebrew in to add moisture. My latest brew, a blonde summertime ale, is very light, and kind of sweet, and not too bitter, so it should work pretty well.
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