1. The first step to barbecuing a brisket is picking one out, you have the point end and the flat end, the point end is larger, if you can bend the flat end over and touch or almost touch the point you have a good brisket. Look for marbling in the meat and also on the outside, this will help keep the meat moist during Barbecuing. I like a 10-12lb. brisket, you will lose approximately 35% of the total weight after cooking.

2. Wash the brisket in a clean sink pat dry, if you are going to use a Rub, work the rub into the brisket, wrap in plastic wrap and refrigerate 24hrs or over night. (See rubs below). Some people prefer to Marinate their brisket this is also a excellent way to prepare a brisket for Quing, refrigerate 24hrs. or over night. Quoting Belly Maynard " There are as many ways to BBQ a brisket as there are Cooks". I have a very good marinade.( see below)

3. As you are preparing your fire remove the brisket from the refrigerator and let it come up to room temp before placing on the fire, for a better smoke ring take it directly from the refrigerator and place it in the smoker. I prefer a wood fire to anything else using Pecan( the best) or Oak in a pit with a off-set firebox for indirect heat. Some people burn the wood to coals in a separate barrel before adding it to the firebox to keep the CARCINOGENS to a minimum, this also prevents a bitter taste from the white smoke that is given off by the wood when it is first added to the fire. This uses up 2x-3x as much wood but is WORTH it. As the wood burns to coals the smoke will change to a thin BLUE color this is Ambrosia, this smoke imparts the heavenly taste we are looking for.

4. Brisket has to be done LOW & SLOW. I like a temp of 210 - 225F at 1 to 1 1/2 hrs per pound is a good rule of thumb to use. I place the brisket fat side up with the point facing the fire box. When internal temp reaches between 185F-190F remove from smoker and let stand for 15 minutes before slicing. You may want to check out the Purple smoke teams recipe for brisket, they like a internal temp of 210F and have a valid point in their favor ,I will be testing it soon.

2 tb Salt
2 tb Sugar
2 tb Brown sugar
2 tb Ground cumin
2 tb Chile powder
2 tb Freshly cracked black pepper
1 tb Cayenne pepper
4 tb Paprika

Recipe by: Richard Thead The rub is the second most important part of the BBQ process, next to the smoking technique. There are two main concepts to keep in mind when formulating your rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and (some may disagree with this) the proportion of sugar should not be excessive because it will caramelize and burn during smoking leaving a bitter taste. However, since sugar contributes to osmosis, it is an important component and shouldn't be eliminated.

Beyond that, your rub should only be limited by your imagination. Other ingredients to consider can include paprika, cumin, garlic powder, onion powder, black pepper, cayenne pepper, chile powder, oregano, sage or whatever sounds good to you.

I like to keep my rub in a shaker for easy application. Rub should be applied at least the night before smoking. Anything longer, up to three days, is better. Shake the rub over the entire surface of the meat to be smoked. Use a generous amount at first and then, as it starts to get moist and adhere, add more. I don't think it's necessary to "rub" it in. I find that that only results in uneven distribution, and besides, it stains your hands. Wrap the meat loosely in butcher paper and leave in the fridge until a couple of hours before smoking.

I find rubs to be far more useful than marinades especially for large piece of meat such as briskets and pork butts. For cuts such as these, the internal and external fat melt through the meat during cooking to keep it moist. I believe that the texture of the meat is improved by drawing out excess moisture, before cooking, through osmosis. The dry surface of the meat and the rub itself combine to produce a flavorful and attractive crust on the finished product. Unless it is thoroughly blotted dry on the surface, marinated meat won't color properly.

3 c Dry red wine
3 ts Salt
1 c Olive or peanut oil
3 tb Poupon mustard
2 tb Red Wine vinegar
2 tb Prepared horseradish
2 ts Onion powder
3 tb Lime juice
1 ts Garlic powder
2 ts Ground cayenne pepper

Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help"