Instructions: 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 200 degrees. Smoke for 7 to 9 hours basting every hour.

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