Trim the excess fat from the brisket, sprinkle with Texas Sol Brisket Rub
and leave in the refrigerator overnight.
Let the meat come to room temperature and drizzle half a can of beer over
the top. Place the brisket fat side up in the water smoker and cook at
medium temperature (about 200 F) for 3 and 1/2 hours.
Place the brisket on aluminum foil, sprinkle with more dry rub, and drizzle
the other half a can of beer over the meat. Loosely tent the foil over the
brisket and return it to the smoker for an additional 3 and 1/2 hours.
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Per serving: 977 Calories; 81g Fat (76% calories from fat); 52g Protein; 5g
Carbohydrate; 221mg Cholesterol; 1531mg Sodium
