Best Brisket Ever


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 no more than 20 minutes a pound, but you’ll probably want to turn the temperature gauge to 2/3 along the way.  Check it after a couple of hours regardless, because it might get done faster.  If you have a larger brisket, cut it in half and cook on both racks.