Traditional Brisket

Directions

1. 1
   Sprinkle each side of beef with 1/4 cup Brisket Rub; rub thoroughly into meat. Wrap brisket in plastic wrap, and chill 8 hours.
2. 2
   Soak hickory chips in water for 8 hours. Drain.
3. 3
   Prepare smoker according to manufacturer's directions, regulating temperature with a thermometer to 225°; allow it to maintain that temperature for 1 hour before adding beef.
4. 4
   Remove beef from refrigerator, and let stand 30 minutes.
5. 5
   Place brisket on smoker rack, fat side up. Insert thermometer horizontally into thickest portion of beef. Maintain smoker temperature between 225° and 250°.
6. 6
   Add a handful (about 1/4 cup) of hickory chips about every hour.
7. 7
   Brush beef liberally with Brisket Mopping Sauce when beef starts to look dry (internal temperature will be about 156°). Mop top of brisket every hour. When internal temperature reaches 170°, place brisket on a sheet of heavy-duty aluminum foil; mop liberally with Brisket Mopping Sauce. Wrap tightly, and return to smoker.
8. 8
   Remove brisket from smoker when internal temperature reaches 190° with an instant-read thermometer. Let stand 1 hour. Cut into very thin (1/8- to 1/4-inch thick) slices. Serve with Brisket Red Sauce, if desired.