1 Rub the all-purpose dry rub all over the brisket. 2 Place it in a plastic bag and refrigerate overnight. 3 Allow the brisket to rest at room temperature for 1 hour before you start cooking. 4 Follow your smoker’s instructions to get your smoker as close to 225° F as you can. 5 Use hickory wood for the smoke. Smoke for 1 to 1 ½ hours per pound, basting every hour with a light brushing of Mop Sauce. 6 Try to work fast when basting, to not let too much heat out of the smoker. 7 The brisket is done when an instant-read thermometer reads 190° to 200° F at the thickest part. 8 Allow the meat to rest for 15 minutes before carving. A whole brisket has a thick layer of fat on top, and another layer of fat in the middle. Slice the fat layers off before serving.

What is an herb mop? A sauce mop helps glaze your meat during a BBQ. Create your own mop by using fresh herbs, kitchen twine and a twig. It is fun to make and adds an herbaceous flavor profile to your sauce. Take a bunch of herbs (rosemary or thyme for example), attach it to a twig or stick, tie the twine around the herbs, dip the herb mop in sauce, and sauce your meat, chicken or fish as it sizzles over the grill.

Use your favorite BBQ sauce recipe for your mop sauce.