Brisket:
From Price Chopper butcher

Dry Rub:
Leftover from Ribs

Sauce:
2 c. Catsup
1 T. Seasoned Salt
1 T. Hot Curry
1 T. Paprika
1/2 t. Cinnamon
1/2 t. Mace
1/2 t. Black Pepper
3/4 t. Cayenne Pepper
1 t. Goya
1/2 c. White Wine Vinegar
1 T. Cumin
1 T. Honey
1 t. Louisana Habanero Sauce
1 t. Cholula
1/2 t. Liquid Smoke
1 T. Lemon Juice
1 t. Hot Dijon Mustard
1/4 t. Prepared Horseradish
1 t. Chicken Granules
1 t. Onion Salt
1 t. Garlic Powder

Equipment:
Char-Broil H20 Smoker (The Red One)
Kingsford regular charcoal
New Braunfels Mesquite Wood Chunks

Outside Conditions:
High of 96°
Very little wind

Cooking process:
Charcoal lit at 9:00AM
Brisket in smoker at 10:00AM