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Smoked Brisket #1

Meat:

• 1 4.5lb Beef Brisket Flank

Marinade:

• ½ cup orange juice
• ½ cup coke
• 1-½ tbsp. fresh ground black pepper
• 1-½ tbsp. celery salt
• 1-½ tbsp. cinnamon
• 1-½ tbsp. sea salt
• 1-½ tbsp. garlic pepper
• 1-½ tbsp. oregano

Rub:

• 1-½ tbsp. fresh ground black pepper
• 1-½ tbsp. celery salt
• 1 tbsp. chili powder
• 1-½ tbsp. sea salt
• 1-½ tbsp. garlic pepper
• 1-½ tbsp. oregano

Finishing Sauce Rub:

• 1/4 cup brown sugar
• 1/8 c. honey
• 1/8 c. orange juice
• 1/8 c. ketchup

Method:

1. Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
2. After marinading period remove the brisket from the refrigerator and let it come to room temperature.
3. While the brisket is coming to room temperature, apply rub.
4. Set Smoker to 225 degrees F with ½ hickory and ½ oak wood
5. Smoke Brisket till internal temperature  180 (rule is 1.5 hours per pound)
6. Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket.
7. Turn Smoker down to 150 degrees F
8. Pour finishing sauce in foil pouch and wrap securely
9. Place Brisket back in smoker for 1 hour
10. Let brisket rest for 20 mintes
11. Slice into perpendicular to grain with 1/8" slices

Pictures:

Recipe found by attending a class at the cookshack forums