Apply to meat. Save orange juice for the braising liquid.
Coat brisket well with Citrus Rub.
Sear brisket on very high heat on the barbecue.
Next, set in a deep pan and pour braising liquid over top.
Heat barbecue to medium-high heat and set brisket on opposite side of the fire with fat side up. Maintain barbecue temperature between 180° F and 220° F and smoke 1 - 1¼ hours per pound, turning every 30 minutes.
Transfer to a cutting board and let sit for 20 minutes before slicing across the grain when meat is tender and falling apart.
Drizzle with a little braising liquid.
Great served on fresh kaiser rolls with fresh sliced tomato and sharp cheddar.