- Use Hickery for smoke.
- Prime Rib Seasonings for rub
Bring meat to room temperature.
Rub Brisket all over with Prime Rib Seasoning, salt and pepper.
Inject meat with beer. (Optional)
Set smoker to 230 degrees.
Set smoke for 4 hours using Hickery wood.
Baste with BBQ sauce for 2 hours on both sides. (Optional)
Bring tem of meat to 190 degrees and maintain for 1 1/2 to 2 hours/per lb.
Can be wrapped in foil at 160 degrees after 4 hours of smoke.
Meat is done when a fork can be easily pulled out of the Brisket.
If there's not enough fat, use bacon.
Use apple juice in water bowl.