With a sharp knife, separate the point from the flat. Trim off most of the excess fat, rind and membrane.
Fill a meat injector with beef broth. Inject a small amount of broth into beef every few inches, adding more broth to the injector as needed. Save the remaining broth for later.
Rub thoroughly with ¼ cup of each of the rubs.
Add one meat hook about 3 inches down into the meat. For added support, insert a second hook a couple inches down and connect it to the first hook. Repeat with the second piece of meat.
Light your coals with a chimney starter. Let burn for 10-15 minutes. Dump into the basket of the Barrel House Cooker. Set the intake to your altitude setting. Set the barrel onto the base, and let the coals burn for another 5-10 minutes with the lid open. Place the S-frame in the cooker.
Hang the meat. Close the lid. Adjust the altitude setting, as needed, so that the cooker temp ranges from 275-325 throughout the cook.
Rotate the S-frame after one hour. Smoke for 2½ hours, until the bark is mahogany in color.
Lay two pieces of foil on the counter, creating a plus sign. Place 4 tablespoons of butter onto the center of the foil, along with 1 teaspoon of Holy Cow rub and ¼ cup beef broth. Remove the hooks from the brisket. Add one piece of meat to the foil and wrap very tightly. Repeat the process with the second piece of meat.
Add more coals to the smoker. Place the Open frame on the middle level of the smoker with the grill grates. Add the meat back to the smoker. Cook until the meat reaches 203 degrees, about 2 hours.
Remove the meat from the cooker. Wrap each with another piece of foil and a dry towel. Place in a cooler without ice for 2 hours.
Slice and Serve
Remove the point from the foil, and pour the liquid into an aluminum pan.
Cut the point into one-inch cubes. Place in a new aluminum pan, and toss with &frac; cup sauce. Return to the smoker for 10 minutes.
Remove the flat from the foil, and pour the liquid into the pan with the reserved liquid.
Slice the flat against the grain. Place into the liquid, until ready to serve.
Feel free to use any type of BBQ rub or sauce to adjust this recipe.
You can also smoke a whole brisket without separating the flat from the point. Start with a brisket that is less than 18 inches. Use three hooks instead of two. Place the open frame with grill grates and a drip pan on the bottom of the cooker above the coals.
When you trim your brisket, you will likely trim away meat along with the fat. No problem. Save those meat trimmings for making your own ground burger blend. I like to combine brisket, chuck and ribeye for killer burgers.