Total time: 11 hour – Prep time: 1 hour – Cook time: 10 hour
1. Remove the brisket from the package and pat dry with paper towels. Clean any connective tissue or silver skin from the lean side. Trim the fat cap down to approximately 1/4 inch thickness, leaving enough on for moisture and flavor. Place the brisket on a large sheet pan.
2. Generously coat all sides of the beef with your favorite rub (CLICK HERE) With the fat side up, cover the meat with plastic wrap and place in the refrigerator for 15 minutes or up to 4 hours or overnight.
3. Preheat the smoker to 235˚F. Meanwhile, take the brisket out of the refrigerator and allow it to come slightly to room temperature but still cool.
4. Place the brisket directly on the middle rack with the fat side up. Insert the digital thermometer into the thicker end of the meat. Close the door and set the timer for 10 hours.
5.Check for smoke every hour and refill the wood chip tray or wood pellet hopper as needed.
6. Check the internal temperature every hour after 8 hours your looking for the internal temperature of 190˚F and 200˚F.
7. Remove the meat to a cutting board and cover it and the board to seal with aluminum foil. Let the meat rest covered for a minimum of 15 minutes and up to 2 hours before slicing and serving.
(Note) Brisket primarily due to its toughness, is one of the few cuts of meat that can withstand strong smoke flavors from aggressive strong woods. Woods that are commonly used in smoking for their potent flavors include: Mesquite,Hickory,
Pecan,Maple,I myself like a mixed blend.(CLICK HERE)