8 lbs beef brisket -- trimmed

1 Texas Sol Brisket Rub -- see recipe

12 ozs beer

Trim the excess fat from the brisket, sprinkle with Texas Sol Brisket Rub and leave in the refrigerator overnight.

Let the meat come to room temperature and drizzle half a can of beer over the top. Place the brisket fat side up in the water smoker and cook at medium temperature (about 200?F) for 3 and 1/2 hours.

Place the brisket on aluminum foil, sprinkle with more dry rub, and drizzle the other half a can of beer over the meat. Loosely tent the foil over the brisket and return it to the smoker for an additional 3 and 1/2 hours.