Trim away the fat on the brisket until 1/4 inch remains.
Try this recipe for a perfect smoked brisket in an electric smoker. After making the dry rub and mop sauce, simply place your brisket in the smoker and let it do the rest.
Combine the dry rub ingredients in a medium bowl. Generously season the brisket with the dry rub. Wrap it in plastic and refrigerate overnight or at least 12 hours for best taste. Cover dry rub and store for later.
Remove the brisket from the refrigerator 1 hour prior to cooking and let it stand at room temperature.
Combine the ingredients for the BBQ Wet Mop Sauce in a medium bowl. Mop or brush the entire brisket with wet marinade.
Set the smoker to 225 degrees and place the brisket in the smoker fat side up.
After 5 hours of smoking, remove the brisket from the smoker. Place the brisket on a large sheet of aluminum foil (enough to wrap the brisket). Pour over the remaining wet mop marinade and seal tightly with aluminum foil. Return wrapped brisket to smoker. Replenish wood chips as necessary.
Insert the temperature probe into the brisket through the foil. Continue to cook in the smoker for approximately 6 hours or until an ideal internal temperature of 190-200 degrees is reached.
Remove the brisket from foil and let stand at least 30 minutes. Combine the BBQ Sauce ingredients into a blender and blend until smooth. Serve with sauce on the side and enjoy!