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["*NOTE: buy a whole, untrimmed brisket still in the Cryovac packaging. This is referred to as ""packer cut"" or ""packer trimmed"" brisket.", "", "", "Set smoker/grill to 275u00b0 using hickory, mesquite, or pecan wood.", "", "Trim fat side of brisket to be 1/4 inch thick fat cap. Turn brisket over and trim all silver skin off of meat side, being careful to not cut too much meat off. Inject the brisket per recipe and instructions below. Liberally apply Mad Dawgz Rub to all sides of brisket.", "", "Put brisket on smoker/grill meat side down (fat side up) for approx. 2 hours; check internal temperature and when reaches 140 remove from smoker/grill and double wrap brisket in aluminum foil leaving no air pockets. Put brisket back on smoker/grill for approx. 2 more hours; pull brisket internal temperature reaches 198 and let rest for 2 hours. Slice across the grain when ready to serve.", "", "Separate point, season point, and put back on smoker/grill for an additional 1-1/2 hours. Pull point, cut into cubes, season, put in aluminum pan, and place back on smoker/grill for additional 2 hours. Pull point (burnt ends) and serve."]
