Trim excess fat from meat side of brisket


Season brisket with brisket rub and let rest for 1-2 hours


Light smoker and set temperature to 225-250F


Place brisket on smoker fat side down


Cook until internal temperature reaches 160-165. Wrap with foil. Add 1/3-1/2 cup beef broth or Stubb's Beef Injection to foil when wrapping


Continue to cook until internal temperature reaches 200-205. Use a sharp thermometer to poke the flat. When the brisket is done there should very little resistance when you poke it into the flat.


Remove from smoker and let rest for at least 30 minutes preferably 1-2 hrs.


Slice 1/8" - 1/4" thick slices against the grain.