– Select a Brisket Flat (8 pound average)
– Full packer brisket is an option, but takes much more trimming and space on your smoker.
– Trim fat layer to 1/4″
– Select spices for your dry mix and RUB on every surface of the brisket
– Place in a preheated smoker, fat side up
– Smoke Low & Slow 225 degrees, for at least 10-11 hours
– Let the brisket rest for an hour or so before slicing.
– Slice the finished brisket AGAINST the grain, in slices about 1/4″ thick