Cecil's Secret Sauce

Set your smoker temperature to 220 degrees Fahrenheit.  Use whiskey oak wood pucks or chips to begin the smoking process.  While your smoker is coming to temperature, prepare your brisket.  Rinse the brisket and pat dry.  Score the fatty surfaces of the brisket, then thoroughly rub your seasoning mixture all over the meat and into any crevices.  Let the brisket rest until the smoker reaches temperature.

Once temperature has been reached and the smoke is rolling, transfer the brisket to the smoker.  Smoke the meat until an internal temperature of 160 degrees Fahrenheit is reached.  Cover the bottom of a 9" x 12" baking dish with the chopped onion, carrots, and celery.  Heat the beef broth through and pour over the vegetables.  Transfer the brisket to the baking dish so it is resting on the vegetables, but above the liquid.  Cover tightly with aluminum foil and return to the smoker (smoke controls to off now) or to a preheated oven.  Increase the temperature to 250 degrees Fahrenheit and cook until the internal temperature of the meat reaches 200 degrees Fahrenheit.

Remove the brisket, wrap the entire dish in a towel, then transfer to an empty cooler.  Keep the brisket in a closed cooler for 2-4 hours.  Do not allow the internal temperature of the meat to go below 160 degrees during this process.

When the meat reaches the 160-165 degree range, it is ready to carve.  Slice the brisket against the grain and place several slices on a piece of toasted Texas Toast.  Top with Cecil's Secret Sauce and prepare for your life to change.