RECIPE: Brisket Tips

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– 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