Supplies list:
11# brisket
Worcestershire sauce
Texas BBQ Rub, Brisket blend
Aluminum foil, heavy-duty

Brisket is cut from a large, tough muscle in the chest of a cow. It must be cooked low and slow to break down the connective tissues in the meat, otherwise it will be too tough to chew. Brisket has a thick layer of fat on one side that is called a fat cap.

Here we have our brisket, rub, and Worcestershire sauce. The fat cap of the brisket is down in this picture.

Mix the rub and Worcestershire sauce in a bowl to make a paste. This makes it easier to rub the meat with out wasting a lot of rub.

Give both sides of the brisket a coat of the rub paste. The fat cap is up in this photo.

Put the brisket in the smoker. I cook my briskets with the fat cap down to protect the bottom of the brisket from the heat. Some folks cook brisket with the fat cap at the top, figuring that the melting fat will keep the meat moist. Many hours have been spent debating which is better, just use the method that gives you the best results.

The rub and Worcestershire sauce will form a dark-colored bark on the surface of the brisket.. Keep the smoker at a temperature of 225 degrees until the brisket reaches an internal temperature of 160 degrees. Remove the brisket from the smoker, wrap it in aluminum foil, and return it to the smoker. Continue smoking the brisket until it reaches 190 degrees.
Remove the brisket from the pit and wrap it in a towel, then place it in an empty cooler for one hour. This allows the juices in the meat to re-distribute themselves after cooking. It will also slice better after cooling slightly.

To serve, slice the brisket across the grain in 1/4-inch slices. Slicing across the grain makes the meat easier to chew and allows the flavors to bloom.