Brisket

This is my favorite thing to smoke. Believe me, finding a brisket to smoke this Fourth of July was a journey in itself. See I like to smoke a brisket that has at least an inch of fat on top. To me it makes all the difference in the world in the taste and moisture of the brisket. I finally found the brisket in a nearby town and wouldn't you know, it would be close and the last place I thought to look. I use hickory wood in the smoker but the wood choice is up to you. I think hickory gives the meat a very good taste, not over powering but just good. I hate it when you eat something smoked and it tastes like SMOKE. I think you should still be able to fully taste the meat that you have just smoked. This is What's Cookin on Beaty's Creek

Needed:
8-10 pound beef brisket with an inch of fat on top
Rub
Wood of your choice to smoke with
Smoker--well duh...

I rub the brisket with a lot of my rub the night before I smoke it. After it is rubbed down, wrap it tightly in plastic wrap and place in the fridge overnight. An hour before you are going to smoke your brisket, remove it from the fridge and let it come up to room temperature. You will smoke your brisket 1 1/2 hours per pound. Let your brisket rest for 20 minutes before you cut or chop it up. We eat ours on buns with a lot of sauce.