Texans!!Authentic Family Recipe for Beef Brisket-dont want a cook book one.?

Thanks so much!!Texans!!Authentic Family Recipe for Beef Brisket-dont want a cook book one.?
Trim off some of the cap first, all that fat will keep the smoke from getting into the meat. But be careful not to take off too much, it will dry up if you do. Wash the meat off, then coat it generously with Fiesta Brand Steak Seasoning and a light dusting of garlic powder, not the granules, they burn. Use your favorite smoking method, but try not to put the meat too high up in the smoker because too much smoke can make it taste bitter. We use mostly oak with some pecan added for flavor. After a couple of hours, spray the meat down every 30 minutes or so with a mixture of beef broth, onion juice, garlic juice, and beer. This will caramalize on the meat and give it extra moisture. Smoke it until the meat feels firm and isn't ';floppy' when you pick it up. Kind of hard to describe, but you should definately cook until it reaches the proper cooking temp for beef (don't remember what that is right now. LOL). If the skinny end starts to get hard and black, you need to take it off! Wrap it tightly in aluminum foil, shiny side IN, and wrap that in newspaper and place it in an empty beer cooler, without ice, for a couple of hours. This will steam the meat and make it even moister and more tender. It takes a long time to do it this way, but it is definately worth it! My dad has been using this method for years and has won many trophies at some big cook-offs with it! Good luck, and enjoy!