Part 1 of 2 Smoking Beef Brisket

Step by step on how I do my rub for a Beef Brisket. Upon the brisket getting around 160 internal degrees I put the brisket in a pan and tin foil the pan to not have to much smoke in the meat. I use mainly Oak wood but you can use Hickory or Mesquite. Beef careful with Hickory or Mesquite because it can give a heavy & strong taste. I spray the Brisket generously up to 160 degrees but the key is when you put the meat in a pan a spray heavily and leave the juice in the pan. This will keep your very moist plus it taste good when you eat.