Smoked Brisket

Smoked Brisket

INGREDIENTS

  • 1 Whole Brisket 17 lbs (before trimming)
  • ¼ cup Kosher Salt
  • ¼ cup Course Ground Black Pepper

INSTRUCTIONS

  1. Trim fat to ¼” on brisket
  2. Mix Salt and Pepper together in a shaker bottle or dredge
  3. Season all sides of brisket with Salt/Pepper mixture
  4. Prepare smoker for indirect heat 250⁰.
  5. Place brisket on the smoker and add pecan wood chunks to fire
  6. Smoke for 5 hours maintaining constant temperature and adding pecan wood as needed
  7. Wrap brisket in a double layer of butcher paper and return to smoker
  8. Insert the probe thermometer into the middle of the flat section and continue to cook until internal temperature reaches 200⁰
  9. Remove brisket from smoker and rest in a dry cooler (no ice) for 2 hours
  10. Separate the flat and point, slice the flat against the grain into ¼” slices. Cut the point in half and slice it against the grain. The edges can be cubed into burnt ends.
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