1. Trim all but 1/4 - 1/2 inch of fat.

  2. Brine, in Cherry Dr. Pepper, for 18 hours (24 hours for best results).

    1. Brining allows the smoke flavor to soak in deeper and prevents the meat from drying out.

  3. Apply rub 1 hour (24 hours for best results).

  4. Smoke at 225F for about 1 hr/lbs.

    1. Place the brisket, fat side up, away from the flame (e.g. top rack, aluminum foil underneath).

      1. (optional) Some people wrap with foil at the stall (145F - 160F).

        1. Foil wrap helps to prevent too much bark and to retain the juices.

  5. At 195F-203 Internal Temperature (IT), remove.

    1. Place on cutting board for 2 hours.

    2. Some wrap with butcher paper (aka peach paper), foil, or towel and place in a cooler for 4 hours.