• 1/4 cup of Sweet Smoke Q Juice
  • 1/2 cup of Apple Juice
  • 1/4 cup of Apricot Nectar


  • Lane’s BBQ Brisket seasoning as your base
    • Obie-Cue’s Stakemaker (alternative)
    • Kosmos Texas Beef (alternative)
  • Lane’s BBQ Ancho Expresso (light dusting)
    • Voodoo Chef Dirt (alternative)
    • Kosmos Cow Cover (alternative if you don’t like the coffee taste)

You could just use salt and pepper as your base and then add some of the secondary seasonings.  Even though I have not tried it, you could use the following combination: base, Cow Cover, and light dusting of Dirt.


  1. Trim your brisket.  This is one of the best videos to learn how to trim you brisket >
  2. Inject generously.  Be advise that injecting any piece of meat can be a messy process. So (1) do not press the plunger when pushing in the needle and (2) use your other hand to cover the area where you are about to pull the needle out.  You will have a lot to clean if you don’t follow this advice.
  3. Season on all sides first with the base and then with the accent seasoning.

You could do the prep as early as a day before or as late as a couple of hours before cooking!


  1. Pull the preped brisket out of the refrigerator and hour before cooking so it reaches room temperature.
  2. If not done before, set your brisket FAT DOWN in a disposable aluminum pan.  I prefer to place a smaller grate inside the pan to raise the brisket and allow the smoke to touch it on all sides.  You could also chose to lay the brisket directly on your smoker’s grate.  But you will have to deal with the mess later…
  3. Preheat your smoker at 225 degrees.
  4. Insert temperature probe in the thickest part of the brisket and place the brisket in the smoker.  I always place a metal bowl with water in the smoker to reduce the chances of drying out the meat.
  5. Cook uncovered until the brisket reaches an internal temperature of 160 degrees.  Make sure that your temperature is stable and with minimum fluctuations.  Also, remember that the internal temperature will climb steady until it hits the “stall”.  DO NOT get desperate and increase your smoker’s temperature.  It is a natural process and you need to be patient.
  6. Once the brisket reaches the 160 marker, pull it out, pour the fat and the juices into a fat separator, pour the juices (not the fat) into the pan, cover the pan with foil paper, and return the brisket to the smoker.
  7. Cook covered until the brisket reaches and internal temperature of 200 degrees.
  8. Once the brisket reaches the 200 marker, the cooking period is done!  Pull the brisket out of your smoker and let the steam out of the pan.  Rewrappe and place the pan inside a cooler and cover it with towels.  Let the brisket rest for at least 30 minutes ( I prefer to rest it for at least an hour).


  1. Separate the point from the flat.
  2. Slice the flat into 1/4″  thick slices.  Make sure to brush some of the rendered juice (from the pan) on both faces of each slice as you cut.
  3. If you want burnt ends, you can cut the point into cubes, dip them into the rendered juice and return them to the smoker for glazing (about 5 minutes).  If not, cut the point into slices.

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