BBQ Brisket

1 - Beef Brisket - with 1/2" fat cap
1 - Dry Rub seasoning. Such as Adkins Western Style Dry Rub
1 - Salt & Pepper (preferably Kosher salt and fresh ground Pepper)
1 - Mop sauce (i.e. Basic Beer Mop)

LIBERALLY apply dry rub seasoning, completely coating all sides of your brisket. 
Cover and refrigerate for several hours or overnight.
Place meat in roasting pan and cover with aluminum foil, being sure to "tent" the meat. DO NOT allow the foil to rest on the meat, since the ingredients in most dry rubs will eat through the foil. 
Place in preheated 200-220 degree oven for approximately 10-12 hours.

Immediately prior to the end of the cooking cycle, prep your smoker using your preferred wood, such as pecan or hickory. 
Transfer the meat from the oven and roasting pan to the smoker and smoke at approximately 200 degrees for 4-5 hours. 
During the smoking process  mop the meat with your preferred mop approximately every 30 minutes. 

Remove from smoker and allow to rest, covered for approximately 15 minutes. When cutting brisket, always cut perpendicular (against) the grain of the meat. 

Can be served either sliced or chopped and can be served either on a bun or simply on a plate. Should be accompanied by BBQ sauce, BBQ beans, Coleslaw, Summer Salad etc.

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