Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    briskets
                        dry rub #3 -- see * note
                        === basting liquid ===
   8      ounces        apple cider
   8      ounces        beer
     1/2                onion -- diced
   2                    garlic cloves -- minced
   2      tablespoons   brisket rub

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