Remove your brisket from the fridge, and trim the fat off the brisket as much as possible, leaving a layer of about ¼". Take care to not over trim the brisket where the point and flat come together.

Once the brisket is trimmed, get smoker setup to smoke at 225 degrees using indirect heat

Rub the entire brisket with the Garlic Infused Olive Oil or your preferred binding agent.

After applying the binder to the brisket, generously apply the rub to the entire surface of the meat.

By this time your smoker should be up to temp. Place the brisket directly on the grill grates fat cap down. If you got up early to start this cook, now is a good time to take a nap.

After 4 hours check your smoker and the temp on your meat. When I cook a whole brisket I place a separate probe in the point and the flat. Those two pieces of meat will cook at different speeds, and it's good to know where each of them sits.

The magic number you're waiting for right now is 160 degrees. Some people like to go for "look", or "feel" when they are cooking a brisket, but I'm not willing to leave it up to chance when I'm dealing with a piece of meat like this.

At 160, wrap the brisket tight in pink butcher paper, and then return to the smoker.

After wrapping, check the temp on your probes every hour. Once your temp is up to 200, it's time to pull the brisket from the smoker.

DON'T unwrap the brisket, it's not done! Wrap over the butcher paper with foil, and place the brisket in a sealed cooler, with towels, and let it rest for at least two hours.

Once the brisket has adequately rested, pull it from your cooler, set the table, and then slice it up! Don't forget, ALWAYS slice your brisket against the grain of the meat. This will ensure that every bite melts in your mouth.