The One And Only Barbecued Brisket - cooking recipe

Ingredients

8 -12 lbs packer-trimmed beef brisket
2 cups lone star dry rub seasonings (see Lone Star Dry Rub)

Preparation

The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.
Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210\u00b0F.
Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
Maintain pit temperature between 180\u00b0 and 220\u00b0 and smoke 1 hour to 1 1/4 hours per pound.
Every hour or so, if you have to use mop sauce you may do so.
(The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
Cut the fatty top section away from the top section and the second section.
Slice both brisket sections across the grain.
Serve the barbeque sauce on the side, not on the meat.