Prepare brisket with heavier coating of rub. Don't trim fat (gives meat flavor and tenderness). Prepare Smoker the same way you did for the ribs. 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. Wrap the brisket in foil. Don't spritz the brisket with apple juice. Place the brisket back into the smoker and continue cooking until the internal temperature reaches 180 degrees, about 2 more hours. Let cool slightly and trim any fat. Then brush on room temperature BBQ sauce, slice and serve.
Cook meat around 1 1/2 hours per pound. (For a 4 pound flat, cook for about 6 hours).
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Lynn and Richard Kancel