1.) The night before, trim away any silver skin or extremely excess fat.
2.) Place the brisket in a roasting pan the night before and pour a two liter bottle of Dr. Pepper over it so that it is almost completely submerged.
3.) In the morning, take the brisket out of the roasting pan. Lightly pat with a few paper towels to reduce some of the moisture, but leave some so that the rub sticks.
4.) Liberally rub down the brisket with the brisket rub
5.) Allow the brisket to rest with the rub applied for one hour
6.) While brisket is resting with the rub on it, start your smoker and get a good smoke going
7.) Place brisket in the smoker at about 200 degrees (allow for 4 to 5 hours of smoke)
8.) Wrap the brisket in foil (I cover it twice with foil so no juices get out)
9.) Place the brisket back in the smoker until it reaches an internal temperature of 180 degrees (you may need to adjust the heat of your smoker in order to acquire this temperature)
10.) While the brisket is cooking while wrapped in foil, place a bunch of old towels in a large cooler
11.) Once the brisket has reached an internal temperature of 180 degrees, take it out of the smoker
12.) Over a pan, poke a hole in the foil and drain all of the juices into it
13.) Once the juices have been completely drained from the hole, wrap the brisket back up in foil so it is completely sealed once again
14.) Place the foil wrapped brisket into the cooler of towels (completely surround the brisket with towels) for 2 hours
15.) Drain the juices from the pan with a funnel into a bottle of barbecue sauce that is only about 1/8 full
16.) Shake the juices and the BBQ sauce and set aside (shake every so often so the fats don't harden)
17.) After the brisket has rested for two hours, place it on a larger carving board (leave the foil on)
18.) Shake the BBQ sauce container again and pour into a sauce pan. Bring the contents to a rolling boil while stirring
19.) Unwrap the brisket, discard the foil and slowly pour the BBQ sauce/Brisket juice mixture over the brisket
20.) Carve against the grain and enjoy!
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