BBQ BRISKET Brisket is easy to make, but it requires time. Slow cooking will break down the tough fibers resulting in a tasty piece of meat fit for a banquet. 4 - 5 lb Brisket of Beef DRY RUB 4 Tbls Brown Sugar 2 Tbls Sweet Paprika 2 Tbls Garlic Powder 2 Tbls Onion Powder 1 Tbl Beef Boullion powder 1 tsp ground Cayenne 1 tsp ground Cumin 1 tsp dried Oregano WOOD CHIPS about 2 cups preferably Hickory, Oak OR Apple (enough for 5 hours of smoking) BEER MOP 12 oz Beer 1/2 cup Cider Vinegar 1 Tbl Garlic Powder 1 Tbl Onion Powder 1 Tbl Sugar 1 tsp Red Pepper Flakes 1. Mix all DRY RUB ingredients.        Rub it all over the meat,        pressing it own to adhere well        Place meat in a deep dish.        Cover with foil or plastic wrap.        Refrigerate 8 - 24 hours. 2. One hour before cooking,        place wood chips in water to soak. 3. 30 minutes before cooking,        remove meat from refrigerator.               Place in metal roasting pan fat side up.               Discard any juices from dish        Pre-heat grill to low (275º - 300º)        The meat will cook about 5 hours.        It will be cooked using indirect heat.        If using gas, light one side of the grill        If using charcoals, arrange on one side of the grill        Mix all BEER MOP ingredients.        Set aside. 4. When ready to cook, drain wood chips,        place in wood chip dish over heat source.        Place meat in its pan on the grill,        but not directly over the heat.               a) Mop meat with BEER MOP.               Close lid on grill.               Cook for first hour               b) After first hour, turn brisket over                      (fat side down)               Mop meat with BEER MOP.               Close lid on grill.               Cook a second hour               c) After second hour, don't turn brisket                      (fat side still down)               Mop meat with BEER MOP.               Close lid on grill.               Cook a third hour               d) After third hour, turn brisket over                      (fat side up)               Mop meat with BEER MOP.               Close lid on grill.               Cook a fourth hour               e) After fourth hour, don't turn brisket                      (fat side still up)               Mop meat with BEER MOP.               Close lid on grill.               Cook a fifth hour 5. After a total of about 5 hours,               remove meat from grill.        Leave in pan, cover with tin foil.        Allow to rest for about 10 minutes.        (At this point, you can cook other things on the grill.        (Keep the brisket warm in the meantime. 6. When ready, place meat on cutting board.        Slice against to the grain.        Any pan juices may be poured on the meat.        Serve