Trim the fat from the brisket, down to 1/4” - 1/8”. Remove any silver skin. Trim off any gray edge meat. Put a cut across the flat at the narrow end perpendicular to the grain so that you can tell what way to cut the brisket against the grain.

Put some slices diagonally across the fat to help the rub penetrate.

Sprinkle with kosher salt (½ tsp per pound) and inject with at least a cup of beef broth (parallel to the grain) then let sit overnight.

Before cooking, rub with olive oil and apply a ½ cup of the beef rub an hour before going on the cooker. Put a hook in to just catch the bar, and put in a second hook to support the first hook.

Hang in a hot PBC, and take it to 150-165 degrees F internal; this will take 4-6 hours.

Remove and wrap with foil, adding a ¼-½ cup of beef broth. Place in a 250 degree F oven or roaster and take the brisket to 200 degrees F internal temp.

When it hits the target temp, take the foil wrapped brisket, wrap in a towel and place in a cooler to stand for at least an hour, and up to 4 hours.

Remove the brisket from the foil, being careful not to lose any of the juice.

Remove the point from off the top of the flat so you can slice them separately since the grain in one runs perpendicular to the grain in the other.

Remove an inch of the flat from the point end, and 2” from the other end of the flat – these ends will be drier and work better as chopped brisket with sauce.

Cut the remaining flat and point ¼“thick against the grain, and serve on buns. You can use a combination of the wrap juice and mop as a sauce on the meat.