This recipe produces rich, melt-in-your-mouth brisket like you've never tasted before! Begin preparations 2 days in advance. Family rating: 3.5/5, David's rating: 5/5 (best brisket I've ever had).

¾ Cup David's Dry Rub For Barbecue	1 Cup Basic Barbecue Sauce
9 Pounds Whole Beef Brisket

Two days before: trim fat on the brisket to 1/4 inch. Sprinkle all sides of the meat with the spice rub and pat into place. Wrap the meat tightly with plastic wrap, and refrigerate for 2 days.

On serving day: begin cooking preparations 12 hours prior to serving time. Soak several chunks of hickory wood in water for at least 1 hour. Start a fire in the Kamado using lump charcoal and stabilize the temperature at 250 degrees F. Throw a couple of hickory chunks on the fire, then place the meat, fat side up, on the upper rack. Place a drip pan resting on a pizza stone on the main rack beneath the meat. Maintain the temerature at approximately 225-250. Every couple of hours, throw some more hickory chunks on the fire. Cook meat to an internal temperature of 195 degrees F--approximately 10 hours. Transfer meat to a large pan, cover tightly with foil, and place in a low oven (approximately 170 degrees F) to keep warm until serving time. Remove the drip pan, and deglaze the pan juices to enrich the barbecue sauce (see instructions in sauce recipe).

When ready to serve, cut the meat on the diagonal across the grain into thin slices. Serve with barbecue sauce on the side.