Smoked Brisket

• 4 tbsp BBQ Rub
• 1 gallon Strawberry & Banana Concentrated Juice
• 1 large Brisket

1. Wash Brisket, and Dry.
2. Cut a "Cross Hatch" pattern in the fatty side.
3. ::DONT TRIM::
4. Apply Rub and wrap in foil, 1 hr @ room temp.
5. Heat Pit to 225, place fat cap up.
6. Smoke 2-4 hrs.
7. Spray and Rub every 1.5 hrs.
8. Wrap in an air tight foil packet with 1/4in of fruit juice.
9. Crutch until the internal temp is 180.
10. Let sit 30 minutes prior to slicing.

rub, gallon, brisket

Taken from cookpad.com/us/recipes/332693-smoked-brisket (may not work)