The One And Only Barbecued Brisket

Directions

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