A growing trend in Canada is the slow cooking movement. An application of slow cooking is the American BBQ. In the United States, BBQ is a bit of a cult and the king of the BBQ is the brisket. There are national competitions and a lot of hype around BBQ with many different recipes for BBQ brisket. - canadabeef.ca/carcass/#brisket
The BBQ cult has captured me and I feel the hype of the smoked beef brisket. The sheer size of a full brisket, often 12-18 pounds, and the time to smoke it, 8-16 hours can be a little intimidating, but the end result is the thing meat dreams are made of.
To prepare the rub combine equal parts of kosher salt and black pepper in a container with a lid. I mixed a 1/4 cup of each together and had left over for a future smoke. Sprinkle a generous amount of the rub on all sides of the brisket but do not go overboard. You will also want to shake the rub occasionally as you sprinkle it on the brisket as the heavier salt tends to settle to the bottom of the container.
Now the waiting game begins. Some online research may suggest that a brisket will take 1.5 hours per pound at 225 F. This suggests my 4 lb brisket should take about 6 hours to be done. The key to smoking meat is low and slow. Temperature is king and time is only a good judge for when to insert the thermometer into the meat. Your brisket should be finished once it reaches an internal temperature of 200 F - 204 F. As your meat progresses a good idea is to spritz it with liquid to keep it moist and to help the smoke stick to it. I used a spray bottle with beer (but water or apple cider or juice is a suitable substitute) and sprayed every 30 minutes or so after the 2-hour mark.