Yum, yum. There's just nothing better than barbecue brisket!
I know that I'm a little late sharing this secret to making a great barbecue brisket since we're well past July 4th but, we do have Labor Day fast approaching so here you go....
First of all, you must find a brisket that is tender. You can tell if it's tender by picking it up on one end. If it goes limp or flops downward, you have a winner. If it sticks straight out, it's going to be tough.
You will want to season it with a dry rub. I usually use Tony Chachere's Creole Seasoning. Yes, that's a Louisiana/Cajun seasoning on Texas Brisket - go figure. Trust me, it's good on it. Besides, you're going to smoke it so you really won't have that much seasoning flavor.
Now, it's Burt's…