Liberally season an untrimmed brisket with Tejas Meat Rub after first spraying it with butter flavored PAM. You may use Worcestershire sauce or mustard in place of the PAM. Wrap in foil and leave the brisket in the refrigerator overnight. Allow the brisket to come to room temperature while filling water reservoir in smoker and bring temperature up to 200°F to 225°F, 200°F gives better results but takes longer to cook. At 200 degrees you cook for one hour for each pound of brisket. Remove foil and place brisket with the fat side down on far end of smoker away from firebox . The extra fat gives more protection to the center flat part of the brisket. After four hours smoking, remove the brisket and wrap tightly with foil. Finish off cooking with the brisket foiled. Cook until the you can twist the strands of meat on the flat easily with a fork.

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