The One and Only Barbecued Brisket

Anyone can master a "real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great BBQ joints in Texas and I think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. brisket.

• Ready In: 14 hrs 24 mins
• Yields: 1 brisket

Ingredients

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

Directions

1. 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.
2. Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
3. Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
4. Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
5. Every hour or so, if you have to use mop sauce you may do so.
6. (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
7. Cut the fatty top section away from the top section and the second section.
8. Slice both brisket sections across the grain.
9. Serve the barbeque sauce on the side, not on the meat.