Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.

One 8- to 10-pound brisket, untrimmed. 2 cups apple juice (in a spray bottle) Bobby Flay BBQ Sauce or your favorite BBQ sauce, heated. Texas Toast, recipe follows. Pickled Red Onions, recipe follows

Get Smoked Adobo Marinated Brisket Tortas with Horseradish Crema and Caramelized Onion-Tomato Relish Recipe from Food Network

Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce.

Get Beef Brisket Grinder with 3 Peppercorn Glaze, Steak Sauce Mayo, and Cheddar-Scrambled Eggs Recipe from Food Network

Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.

Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for ...

Brisket: 1 1/2 pounds thick-sliced BBQ beef brisket. 1 cup beef stock or broth. Texas Toast: 4 to 6 tablespoons unsalted butter. Four 1-inch-thick slices white pain de mie or pullman bread

Set a drip pan with water in the center of the ring. Place brisket on the grill rack over the pan of water. Keep cooking temperature in grill between 180 to 220 degrees F until done.