Wash your brisket under cold water and pat dry with paper towels

Combine all of your marinade ingredients together in a large mixing bowl and stir well

Place your brisket in a large resealable ziploc bag or container you can get as much air out as possible. I use 2 gallon ziplocs

Pour your marinade over your brisket, remove as much air as possible, seal the bag and refrigerate for 24 hours

An hour before you plan to start smoking, remove it from the refrigerator, remove it from the marinade and pat dry

Mix your rub ingredients together in a small bowl and generously rub your brisket with as much rub as desired. Ensure before you rub the fat side you score it like a checkerboard to ensure your rub gets to the meat

Preheat your smoker and keep the temperature as close to 225 degrees as possible

Once your smoker is preheated, place your brisket fat side up on the smoker and close the lid. DO NOT OPEN IT FOR ANOTHER 6 hours at least. Everytime you open the lid you add 60 minutes to your cook time and there is no need since we marinated it to stay moist.

We recommend using a meat thermometer that gets left in and you do not open your lid until you take the brisket off when it reaches 185 degrees Fahrenheit

Once your brisket is complete, slice against the grain and serve

Follow steps 1-6 above but instead preheat your oven to 275 degrees fahrenheit

Once your brisket is ready, place it in a large roasting pan, fat side up and cover with aluminum foil

Place in your oven and cook for 1 hour per pound or until a thermometer reaches 185 degrees