1 1/2 Cups Texas BBQ Rub
1 Brisket (About 12 – 14 LBS)
Trim fat from brisket (We like to leave about 1/4 inch)
Rub Brisket top and bottom with Texas BBQ rub, rest in fridge overnight
Place brisket on smoker at 250 degrees fat side up.
Smoke until meat thermometer reads 150 degrees, wrap in foul and finish at 200 degrees
Serve with your favorite Skipkenny BBQ sauce on the side.