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5 pounds second-cut brisket (ask butcher to leave the fat on)
1/4 cup Gefen Olive Oil
barbecue sauce, to coat the brisket
1/2 cup coarse kosher salt such as Manischewitz
1/2 cup coarse ground black pepper
2 tablespoons granulated garlic
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
butcher paper, to wrap the brisket
Preheat smoker to 200 degrees Fahrenheit. Thoroughly coat the brisket in olive oil (the oil will act as a binder for the dry rub).
Prepare the dry rub: In a small dish, combine the salt, pepper, garlic, onion powder, and cayenne. Generously massage the dry rub onto the brisket.
Place in the smoker in the section farthest from the heat source. Cook until the internal temperature reaches 160 degrees Fahrenheit, about six hours depending on the smoker.
Remove the brisket, wrap in butcher paper, and return it to the smoker. Raise the temperature to 250 degrees Fahrenheit and cook until the internal temperature reaches 200 degrees Fahrenheit.
Set aside to rest, covered, for 45 minutes. Meanwhile, raise the smoker temperature to 300 degrees Fahrenheit.
Cut the brisket into one-inch cubes and add them to a 9×13-inch pan. Coat generously with barbecue sauce. Place the pan in the smoker and cook for 15 more minutes.
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