1.
With the fat side up on the brisket, puncture slits in the meat with a knife and insert garlic. Rub the Creole seasoning all over the brisket. Inject brisket with steak dip.
2.
Cover and refrigerate for about 24 hours, turning over every 5 to 10 hours.
3.
Preheat your oven or smoker to 250 degrees F.
4.
Cook brisket, covered with foil, for about 1 1/2 hours per pound. When it's done, remove foil, mop on BBQ sauce, and let it cook uncovered for about 30 more minutes.
