Slow Smoked Beef Brisket with Beef Barbeque Rub

Ingredients:
1 ea 7-8 lb Fresh Prime grade beef Brisket- deckle removed
1 C Spice Union Beef Barbeque Rub
1/3 C Butter- melted

Bring the brisket to room temperature.
Preheat your smoker to 225°F- setting up for indirect cooking.
Trim you brisket to ensure you remove any silver skin and most of the fat.
Generously season the entire brisket with Spice Union Beef Barbeque Rub.
Place the brisket on the indirect heat side of the smoker.
Throughout the entire cooking process, be sure to maintain a good supply of fuel to maintain a temperature of 225°F.
Cook the brisket until it reaches an internal temperature of 125°F- this can take up to 4-6 hours.
Once the brisket has reached an internal temperature of 125°F, remove the brisket from the smoker and place the brisket on a large sheet of aluminum foil or butcher paper.
Pour the melted butter over the brisket and wrap the brisket tightly in the aluminum foil or butcher paper.
Return the brisket to the smoker and continue to cook at 225°F until the brisket reaches an internal temperature of 185°F.
The brisket should now be firm to the touch, yet fork tender.
Keeping the brisket wrapped, place the brisket in a cooler and let the brisket rest for 60-90 minutes before cutting.
Be sure to cut the brisket against the grain of the muscle fibers.