Preparation:
Rub the meat with the Dry Rub #3 a couple of times. Put the meat in a sealed container and refrigerate. Let the meat sit for 1 hour outside the refrigerator before smoking it.
Prepare basting liquid.
Smoke the briskets in a heavy hickory smoke at 180 to 200F.
Smoke for 7 to 9 hours basting every hour.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3627 | 