Red Sauce:

1 1/2 c. cider vinegar
1 c. ketchup
1/2 tsp. red pepper
1/4 c. Worcestershire
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tbsp. garlic powder
1/2 tbsp. cumin
2 tbsp. unsalted butter, melted
1/2 c. brown sugar

Blend together.

Soak hickory chips in water for 8 hours. Drain. Sprinkle each side of beef with 1/4 cup Brisket Rub; rub thoroughly into meat. Wrap brisket in plastic wrap and chill 8 hours. Remove beef from refrigerator and let stand 30 minutes. Place on smoker rack, fat side up. Insert thermometer horizontally into thickest portion of beef. Maintain smoker temperature between 225°F to 250°F. Add a handful of hickory chips every hour. Brush beef with Brisket Mopping Sauce when beef starts to look dry (about 156°F). Mop every hour. When inside temperature reaches 170°F, remove from smoker and wrap tightly in heavy foil and return to smoker. Remove brisket from smoker when thermometer reaches 190°F. Let stand 1 hour. Serve with Brisket Red Sauce, if desired. A good rule of thumb is to smoke brisket 1 hour and 15 minutes per pound at 225°F to 250°F until the internal temperature reaches 190°F.

You will need hickory smoking chips and a mop.

Brisket Rub:

Combine all ingredients.

Makes enough for 3 briskets. Store in airtight container.

Mopping Sauce:

Mix together.