7 lb Beef Brisket
0.5 cup Secret Dry Rub
Trim excessive fat from brisket but not all, leave enough to keep moist.
Massage seasoning onto all sides of meat.
You do not need to bury the meat in the dry rub.
Dry rub is not FROSTING.
Just be sure to coat every inch evenly for maximum flavor.
Place fat side up on racks in smoker.
To keep brisket moist, fill two 16oz cans with water and put these on same rack between the brisket and the fire.
Use apple or cherry wood for additional flavor.
Note: Thermometer on top of smoker may read 325 but your brisket is really cooking at a lower tempature lower in the smoker.
So don't worry about over cooking.
When the thermometer indicates 325 that's what you want.
You're probably really cooking about 250-275.
If you want to be more exact you could buy an oven thermometer and place it on the racks where you're cooking but the glass may become smoked and hard to read.
Cook in smoker for about 11 hours or until done.
Check for doneness with fork.
Meat should feel very tender.
Upon slicing you will note a well defined ring of pink all the way around.
This is the "smoke ring".
Meat can be sliced as thin as you desire.
It may slice easier if chilled overnight.
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