2) Trim the brisket of fat and season the beef liberally with the dry rub. Place it into a smoker preheated to 120C and smoke for 8 to 10 hours. Shift the position of the brisket every 2 hours.
3) Remove when the meat is tender, which is determined by poking it with a cocktail stick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.