Burgers

DIRECTIONS

Preparation
The day before serving pat the dry rub into every pore on the brisket and place in a large plastic bag to marinate overnight.
Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire/grill and heat to 210 degrees F.

Method
Place brisket on opposite side from the heat source (indirect cooking) with the fat side up, so juices will help baste the meat. This will keep the brisket moist.
Maintain pit temperature between 180F and 220F degrees and smoke 1 hour to 1 ¼ hours per pound until internal temperature of at least 190F degrees - and possibly 200F.
Remove brisket and let sit for 20 minutes.
Cut the fatty top section away. Slice across the grain
Serve with barbecue sauce on the side, not on the meat.