Rub the meat with the Dry Rub #3 a couple of times. Put the meat in
a sealed container and refrigerate. Let the meat sit for 1 hour outside
the refrigerator before smoking it. Prepare basting liquid. Smoke
the briskets in a heavy hickory smoke at 180 to 200F. Smoke for 7
to 9 hours basting every hour. Recipe Source: GRILLIN' & CHILLIN'
with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show
# GR-3627 )
