Trim the fat cap to 1/4 inch and remove any hard fat on the brisket.
Score the fat cap in a crosshatch pattern at 1-inch intervals.
Place the brisket in a large foil pan fat cap up.
Douse the top with Worcestershire sauce and apply Jeff's Texas style rub generously.
Flip the brisket to fat side down
Douse the new top side with Worcestershire sauce and apply Jeff's Texas style rub generously.
Cover with foil and place the pan of brisket in the fridge overnight.
Setup the smoker for cooking at 225 degrees using indirect heat.
When ready, place the pan of brisket on the smoker and let it cook for 6-7 hours or until it reaches 165 degrees F.
Douse the brisket with Worcestershire every 90 minutes until it reaches 165 degrees F.
At 165 degrees, place another equally sized pan upside down on top of the pan with the brisket sealing the meat inside. You can also just cover with foil if desired.
Continue cooking the brisket until it reaches ~200 degrees and a probe inserted in the meat shows no resistance.
Remove the brisket from heat and wrap in unlined/uncoated butcher paper or foil. Place in a empty cooler to rest for 4 hours.
After resting, remove brisket from cooler and slice 1/4 inch thick across the grain.