This recipe uses a basic Salt, Pepper, Onion and Garlic ratio of 4:2:1:1. You may need to adjust depending on the size of your brisket.

Ingredients

• 4 tbsp. Kosher Salt
• 2 tbsp. Coarse Ground Black Pepper
• 1 tbsp. Granulated Garlic
• 1 tbsp. Onion Powder

Directions

1. Mix the dry rub ingredients together and coat the brisket evenly on all sides.
2. Refrigerate for at least 4 hours, however 24 hours is best.
3. Heat smoker to a temperature of 225 – 250°F.
4. Smoke the brisket until it reaches an internal temperature of 165°F and then wrap it in aluminum foil.
5. Create fresh herb bundle by wrapping herbs in cheese cloth. If you do not have cheese cloth, you can lay the herbs directly in the brisket.