Generously rub lime juice on both sides of the brisket. Sprinkle the mesquite seasoning on the fatty side of the brisket followed by the original seasoning on the opposite side. You can use any seasoning blend preference you wish. Seasonings available at KentRollins.com

Cover and refrigerate at least 6 hours or overnight. Remove the brisket from the fridge about 30 minutes before cooking.

Heat the smoker to 200 to 240 degrees using hardwood or hardwood lump charcoal. We prefer an oak and mesquite blend. Place the brisket in the smoker, fat side down, and smoke for 1 hour.

Flip the brisket over and cook for 1 ½ hours.

Remove the brisket and generously rub with the Chipotle Relish (kentrollins.com). You can also use your favorite salsa, BBQ sauce, or spray with a fruit juice.

Wrap the brisket with tinfoil and seal. Place back on the smoker for 3 hours.

Meanwhile, in a small bowl mix together the Worcestershire, honey, brown sugar and garlic powder.

Remove the tinfoil and cut off the cap. Cut into bite-sized pieces and toss into the Worcestershire sauce until well coated.

Place the pieces on the hot smoker and cook for about 10 to 15 minutes, until the sauce caramelizes and chars, rotating occasionally. For a smokier flavor, close the lid while cooking.