Rub Mix

• 2-3 Tbsp of beef Boullion cubes (crush 4-5 cubes)
• 1 Tbsp of smoked paprika
• 1  1/2 Tbsp of Brown Sugar
• 2Tbsp of chili powder
• 2 Tbsp of fresh ground pepper (preferably peppercorn blend)
• 2 Tbsp of garlic salt 

Brisket Prep

• Remove excess fat from brisket
• Score the meat on both sides with knife not to deep. Just to get the seasoning into meat
• Rub seasoning onto meat on all sides and coat heavily
• Cover and place into fridge overnight (minimum)

Preparing Smoker

• Set smoker to 225 degrees cooking temp *INDIRECT*
• We prefer to use chucks of applewood in coal

Time To Cook

• Place brisket on grill -Fat Side Up- *INDIRECT* 
• Cook until the internal temperature reaches 170 degrees
• Foil wrap sauce: 2 Tbsp of brown sugar, 2  1/2 Tbsp of apple juice, & 2 Tbsp of finely chopped shallots
• Make a foil pack and place brisket into foil. Continue to pour sauce over meat
• Cover and cook for approximately 2 hours, until internal temperature is 190 degrees
• Remove brisket from foil and glaze for approximately 20 minutes with 1 cup of favorite BBQ sauce (we like apricot based), 2 Tbsp of brown sugar, and 2 Tbsp of apple cider
• After 20 minutes or so, place meat back into foil that was set aside and cover (make a tent with the foil)  Let sit for 30 minutes
• Slice against grain in 1/4 inch slices