Ingredients:
 Beef Brisket
Bootleg Dry Rub
12 oz apple juice
Preparation instructions:
Beef brisket is one of the easier meats to smoke but has a longer cooking time. To achieve that black, spicy, outer coating and that soft as butter inside takes approximately 1 hour of cooking, per pound of meat. The average brisket weighs in the neighborhood of 10 –12 Lbs. So you need the meat in the smoker by midnight for a noon dinner. The hard part is to maintain that 230 – 250 degree temperature for that length of time, advantage to the gas grill, or adding briquettes every 2 hours.
Preparation is easy, start by trimming the fat to 1/4 inch (our team leaves the fat where it’s at), and then "tag" a small 1-inch corner of the thin end. Cut this small piece of meat off in the same direction that the grain runs, the reason to do this is so you will be able to slice the final brisket perpendicular to the grain. We have found out the hard way, that not cutting off this piece of meat can make it very hard to find the bias.
Season all sides, edges, of the brisket with Bootleg Dry Rub, for this preparation a little more rub than usual will make for a better final brisket. Let the meat "ease" while you start your fire. When the temperature is at least to 230 degrees, wipe or brush grilling surface, spray with a cooking oil, add a few chunks of your favorite wood to the coals and place the brisket fat side up on the grill. The team has found that not turning the meat over helps keep the meat more moist and tasty, but it is important to spray the meat after the first 4 hours of smoking with, straight apple juice, about every hour. Lastly, for a more tender brisket, spray with apple juice and loosely seal in foil, place on the grill for another hour. No short cuts here if you want that "talked about" Brisket.
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