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1
Rub each side of beef thoroughly with 1/4 cup of the brisket rub.
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2
Wrap brisket in plastic wrap and chill for 8 hours or overnight.
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3
Soak hickory chunks in water for 8 hours.
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4
Drain.
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5
Prepare smoker according to manufacturers directions.
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6
Remove beef from fridge and let stand for 30 minutes.
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7
Place brisket, fat side up, on food grate.
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8
Insert heatproof thermometer horizontally into thickest portion of beef.
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9
Maintain smoker temp from 225 degrees to 250 degrees .
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10
Add a handful of hickory chunks every hour.
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11
Brush beef liberally with mopping sauce when beef starts to look dry (at about 156 degrees ).
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12
Mop top of brisket every hour.
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13
When internal temp reaches 170 degrees , place meat on a sheet of heavy-duty aluminum foil, mop liberally with mopping sauce, wrap tightly and return to smoker.
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14
Remove brisket from smoker when internal temp reaches 190 degrees .
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15
Let stand 1 hour.
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16
Cut into thin slices and serve with brisket red sauce if desired.
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17
To make rub: Combine all ingredients and store in airtight container for up to 6 months.
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18
I put mine in the freezer.
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19
To make the mopping sauce: Stir ingredients all together until blended.
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20
To make brisket red sauce: Stir together all ingredients plus 2 tablespoons brisket rubuntil well blended.
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21
Serve heated or at room temperature.
