Simple Texas Brisket

Cooking Instructions:

• Trim most of the fat away from the brisket and remove the silver membrane.
• Rinse with water and pat dry with a paper towel.
• Sprinkle the rub mixture on both sides of the brisket and wrap with plastic wrap.
• Refrigerate for 8 hours or overnight.
• Heat the smoker to 225°F using hickory or mesquite.
• Remove the brisket from the refrigerator and place it in a large aluminum foil pan.
• Place the pan (and brisket) on the smoker grate and smoke the brisket uncovered until the internal temperature reaches 140 – 145°F.
• Spritz the brisket once an hour with apple juice and/or pour the rendered juices from the pan over the brisket with a spoon or baster.
• Cover the pan with aluminum foil to form an air tight seal and return to the smoker until the internal temperature reaches 200 – 205°F.
• Remove from the cover the pan with kitchen towels and let it rest for 1/2 - 1 hour.
• Slice against the grain and serve with juices. Sprinkle with rub to taste.