Brisket

• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 2 Tbsp Spanish paprika
• 2 Tbsp chili powder
• 1 Tbsp celery salt
• 1 Tbsp lemon pepper
• 1 Tbsp ground black pepper
• 1 tsp white pepper
• 1 tsp cayenne pepper
• 1 beef brisket, flat cut, 5 to 8 lbs
• 4 cups oak or hickory wood chips
• 1 cup apple juice with sprayer
• BBQ sauce for serving

Combine all spices, then pat and rub the spice mix all over the brisket. Soak wood chips in water and set aside. Cover or wrap the brisket while the smoker heats up to 200+ degrees. Prepare the smoker with charcoal and water.

Place the brisket in the smoker and maintain 200 to 225 degree temperature inside the smoker. As the Brisket cooks, continue spraying with apple juice, drain and add a few wood chips onto the coals every hour. Add charcoal and water as needed every 1 to 2 hours, as often as needed to maintain temperature. Keep the smoker closed as much as possible while cooking. Use a temperature probe into the center of the meat, and when it reaches 165 degrees (about 4 to 5 hours), wrap once with heavy duty foil, or double wrap with regular foil and place in the oven at 300 degrees until it reaches 190 internal. Let the meat rest for 45 minutes before unwrapping. Slice thin and serve with BBQ sauce.