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.