This smoked brisket recipe uses a dry rub that is non-traditional and very tasty. Prep was pretty easy. A couple of variations that I implemented was using foil instead of butcher’s paper when it came time to wrap the brisket. After 11 hours in the smoker and still not to proper temperature, I took the wrapped brisket out of the smoker and finished it off in a 300 degree oven until I reached a meat temp of 205 degrees. After that I wrapped the brisket (still wrapped in foil) in a couple of bath towels and let it rest inside of a large cooler for 3 hours. When I pulled it out for carving, it was still piping hot and super juicy.