Smoker Brisket

It was raining this morning when I started the smoker.  Then it turned pretty cold and damp.  This may be the last time this year I'll use the smoker. I will probably still be using the grill even in the snow though.

BARBECUE RUB: 

2 cups sugar 

1/4 cup paprika 

2 teaspoons chili seasoning 

1/2 teaspoon cayenne pepper 

1/2 cup salt 

2 teaspoon black pepper 

1 teaspoon garlic powder

Prepare brisket with heavy coating of rub. Don't trim fat (gives meat flavor and tenderness). Prepare Smoker.   When the smoker reaches 220 degrees, place your brisket inside and cook until the internal temperature reaches 160 degrees, about 4 hours, or when brisket is almost black. Wrap the brisket in foil. Don't spritz the brisket with apple juice. Place the brisket back into the smoker and continue cooking until the internal temperature reaches 180 degrees, about 2 more hours. ***Cook meat around 1 1/2 hours per pound. (For a 4 pound flat, cook for about 6 hours). Let cool slightly and trim any fat. Then brush on room temperature BBQ sauce, slice and serve.

Oklahoma Joe's BBQ sauce (on line from Char-Broil) is the sauce I used this time.

I only smoked 2 1/2 lbs of brisket so 160º was reached in 2 hours.  180 in about 1 1/2 hours but I let ti cook to 190.