Set the smoker to 225°F, using Bradley Smoker Bisquettes of choice. (I like using the Jim Beam Bourbon Bisquettes)

Rub the brisket with Tony’s Smokin’ Again Smoke ‘Que Up and coat it entirely all around. (Save whatever rub you don’t use for later)

Place the brisket on the smoker and smoke until the internal temperature reaches 165°F. (This should take about 6-10 hours)

When the internal temperature reaches 165°F, wrap tightly in peach butcher paper (or foil if you don’t have butcher paper) and smoke until the internal temperature reaches 205°F. (This will take another 2-3 hours)

Remove the brisket and unwrap, being sure to catch the juices into an 8×8 aluminum baking pan. Cut the brisket into 1″ cubes.

Place the cubed brisket into the aluminum pan and toss it with your BBQ sauce. Sprinkle a little more Tony’s Smokin’ Again Smoke ‘Que Up on top. (Be sure to work quickly to prevent the brisket from cooling too much) Wrap tightly with aluminum foil and place back in the smoker for 1 hour.

Uncover and stir, then smoke again for another hour or until the juices are caramelized. Remove from the smoker and enjoy it!