Smoked Brisket

This was a very good meal for a Sunday afternoon sitting around watching football.

Ingredients:
Brisket (I used a 6 pound brisket flat for this cook)
Marinade:
1 1/2 cups red wine
1/2 cup olive oil
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons lemon juice
1 tablespoon wine vinegar
1 tablespoon horseradish
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Rub: (This is one of our favorite rubs and it is always in the pantry)
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne

Mix all the marinade incredients together. Place the brisket in a large container or an extra large ziploc bag. Marinate all night.

Remove the brisket from the marinade, rinse well and pat dry. Cover the entire brisket generously with the rub.

Preaheat the BGE at 250 indirect.  Place the brisket on the BGE for 4 hours.  After 4 hours wrap the brisket in foil and cook 3 more hours.  After 3 hours remove the foil and cook the brisket until the internal temperature reaches 195 (the last hour unwrapped gives the brisket a nice char).

Remove the brisket from the BGE, wrap in foil and let sit for 30 minutes before carving.