Ingredients
- 1 brisket 12-15 pounds
- 1/2 cup seasoning
Instructions
- Start by trimming your brisket. Remove the silver skin and any excess fat from the flat. Then, trim the large crescent of fat to blend smoothly between the point and the flat. Remove any unnecessary fat from the point. Even out the edges and tips of the flat to make it look even. Lastly, flip your brisket and trim the top fat. Try to maintain an even thickness of about a quarter inch across the whole brisket.
- Season the brisket liberally on all sides with the dry rub.
- Allow the rub to adhere to the brisket for at least an hour. If you have the time, do it overnight.
- Preheat your smoker to 250 degrees, using your favorite flavored pellets. Place the brisket fat-side down and smoke for 3 hours.
- After 3 hours, spritz the brisket with apple juice or apple cider vinegar. Increase the temperature of the smoker to 265 degrees and smoke for an additional 3 hours.
- After 3 hours, spritz the brisket again with apple juice or apple cider vinegar. Increase the temperature of the smoker to 285 degrees and smoke for 1 hour.
- After 1 hour, it's time to wrap. Unroll a large sheet of butcher paper on a flat surface and place your brisket in the center. Fold the paper tightly around the brisket, sealing all edges to prevent leaks. Finally, put the wrapped brisket back in the smoker, seam side down, so the brisket's weight seals the wrap tightly. Smoke at 285 degrees for 4 more hours, or until the internal temperature of the thickest part of the brisket reaches 200F-205F.
- Remove the brisket and place on a large cutting board, allowing it to rest for 1 hour. Then slice both the point and flat against the grain before serving.
Nutrition
Calories: 104kcalCarbohydrates: 3gProtein: 13gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 37mgSodium: 49mgPotassium: 249mgFiber: 2gSugar: 0.2gVitamin A: 67IUVitamin C: 0.1mgCalcium: 66mgIron: 3mg
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