Brisket Flats

• 1 (4-pound) brisket
• Barbecue Rub
• 2 cups BBQ sauce, your favorite
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

1. Prepare brisket with heavier coating of rub.
2. Don't trim fat (gives meat flavor and tenderness).
3. Prepare Smoker the same way you did for the ribs.
4. When the smoker reaches 220 degrees, place your brisket inside and cook until the internal temperature reaches 160 degrees, about 4 hours, or when brisket is almost black.
5. Wrap the brisket in foil.
6. Don't spritz the brisket with apple juice.
7. Place the brisket back into the smoker and continue cooking until the internal temperature reaches 180 degrees, about 2 more hours.
8. ***Cook meat around 1 1/2 hours per pound.
9. (For a 4 pound flat, cook for about 6 hours).
10. Let cool slightly and trim any fat.
11. Then brush on room temperature BBQ sauce, slice and serve.

brisket, barbecue rub, bbq sauce, networks kitchens

Taken from www.foodnetwork.com/recipes/brisket-flats-recipe.html (may not work)