Outlaw Smoked Beef Brisket

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 This recipe is basically along the lines of a Texas style brisket. Mainly salt, pepper, a little spice and smoke. Texas style brisket is generally a predominately savory, beefy flavor with very little or no sweet element. It is generally thought of as similar to a steak. The idea behind Texas brisket is to enhance the flavor while still allowing the essence of the beef to shine through as the main event.
Ingredients:
 Brisket: Use a nice brisket such as a choice grade point or a whole brisket (Packers Brisket) if you need a large amount. It should be firm with good marbling but not a lot of excess fat. When it comes to brisket, as well as most other meats, the better you start with, the better you end up with.
  
 Rub:
3 TBS. Kosher or Sea Salt
1 TBS. Garlic powder
2 TBS. Coarse Ground black pepper
1 TBS. Chipotle Seasoning (optional but highly recommended)
1 TBS. Ground Red Pepper (optional)
Worcestershire (Coat outside of brisket as a binder)
  
 Injection:
 2 Cups Beef Broth
 2 TBS. Kosher or Sea Salt
2 TBS. Black Pepper
1 TBS. Garlic Powder
4 TBS. Worcestershire
Recommended Wood:
 Pecan
  
 Preparation:
Clean the brisket of excess fat and silver skin, don't remove all fat. Leave a thin (Approx. 1/4") layer where possible. No large, hard or thick areas of fat should be left. Clean well in folds. Fat should be close to equal on both sides.
Combine all ingredients for the injection and mix well, stirring often throughout the injection process. When injecting the brisket, do it on a large sheet of wide heavy duty aluminum foil. This simplifies the process by allowing you to wrap the brisket with all the injection inside without having to pick it up. 
 Inject the Brisket well.
Inject with the grain.
 Wrap and allow the brisket to rest in the refrigerator at least 2 hours to overnight.
Do not apply the rub before wrapping because most of the rub will wash off during this rest period. 
 Unwrap and apply rub approximately 30 minutes to 1 hour prior to going in the smoker.
 Rub a light coating of the Worcestershire over the entire brisket to help rub stick and add flavor.
Sprinkle the rub ingredients liberally on brisket. Don’t over spice. The moisture from the brisket is going to turn the rub into a paste that will help it stick to the meat and help it absorb the flavors. Leave unwrapped and let the brisket rest at room temperature for 30 minutes to 1 hour to allow the rub to set and the brisket to warm up some prior to placing in the smoker.

Smoking:
 Preheat the smoker to 275 degrees.
Place the brisket on a rack in the smoker with thickest end (point) facing toward the heat source and smoke for 3 hours at 275 degrees.
 Remove the brisket and baste it with Worcestershire sauce. Optional, you can also put a little squeeze butter (Parkay) on top of the brisket to help add a little moisture.
 Double wrap the brisket tightly with foil.
Return to smoker (or oven) and cook for an additional 3 hours at 250 degrees.
Done at an internal temperature of 205 degrees. Monitor the temperature close with an instant read thermometer. This done temperature should be exact.
Leave wrapped and let rest 2 hours in the smoker, warm oven or ice chest.

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