Trim excess fat from all around the brisket including the point, flat, and fat cap. Trim the fat cap so it is only between ¼ to ½ inch maximum thicknessMix the beef base with Worcestershire sauce to form a slurry. Slather the mixture all over the brisket including the fat capSprinkle an even coating of the Rub 1, or Rub 2 if you don’t have my SYD Hot rub available, all over including the fat capLet rest for at least 30 minutes or wrap in cling wrap overnight in the fridge to marinate. Start your pit and get it to 200FPut the brisket fat side down in the pit. After about 6 hours and when some bark has begun to form, spray copiously with tap water from a spray bottle.Increase the temp to 250°F. Continue to spray every 20 minutes. When the crust has formed all over the brisket (about 2-3 hours later), increase the temp to 300°F for 30 mins to sizzle the bottom fat cap.Remove and wrap in pink butcher paper with the fat side down. If you don’t have pink butcher paper, use white butcher paper; else as a last resort, use aluminum foil. If you use aluminum foil, it will give you a wetter and softer crust than the drier crispy Texas pink paper techniqueLower your pit temp to 250°F and cook until the paper-wrapped brisket it is probe-tender (about another 2-3 hours). I opened the paper pouch and used a thin bamboo skewer to check for tenderness.Remove at the level of doneness and tenderness you like.Open the paper pouch to vent the excess steam. Allow to rest until the internal temp is 170°F when measured by an instant read thermometer.Spoon the au jus onto the top of the brisket before you cut into pencil-thick slices. Serve immediately. Enjoy! Wrapping in pink butcher paper ala Texas-style!