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Best Brisket Ever
- brisket
- 1T salt
- 1T pepper
- 1T onion salt
- 1T garlic salt
- 2T celery seed
- 2T worchestershire
- barbecue sauce
Mix above ingredients and rub on all sides of a butcher-trimmed brisket and wrap tightly in heavy foil. Refrigerate for 24 hours. Unwrap brisket and place on rack of smoker, fat side up. Brush with barbecue sauce. Cook on high for about 30 minutes a pound, but check it after a couple of hours, regardless. If you have a larger brisket, cut it in half and cook on both racks.
