Recipe Information

• Prep Time: 1 hour
• Cook Time: 12 hours (assuming 8lb Brisket. Estimate One and a half hours per pound)
• Rest Time: 1 hour (this is the minimum. You can definitely rest for longer)
• Total Time: 14 hours
• Servings: 16 (Estimate 1/2 lb per person.)
• Category: Main Dish

Ingredients

• 10lb Brisket (Prime or Choice grade if you can get it. Trimming will take off a pound or 2 and get us to the 8 pounbds the estimates above are built on.)
• 1 Cup Rub mixture shown below (feel free to replace this with your favorite if you have one. I have been using Holy Cow from Meat Church and it is great)

Texas Style Rub

• 1/2 Cup Salt
• 1/2 Cup Pepper

Instructions

1. Trim brisket
2. Apply rub to brisket using binder if you wish, and then let sit in the refridgerator for a few hours before cooking
3. Preheat yoru smoker to 225 degrees. (use hickory, mesquite, or oak if possible)
4. Place brisket on smoker with point closest to the heat source and the fat cap facing the direction the heat is coming from and let cook for 2 hours
5. Spritz the brisket every hour afterwards using apple cider vinegar, or yrou favorite spritz, until we reach an internal temperature of 165 degrees
6. Remove the brisket from the smoker and wrap using aluminum foil or butcher paper. (Make sure it is sealed well)
7. Place brisket back on smoker facing the same way it was initially and continue to cook until internal temperature reaches 203 degrees
8. Using the thermometer do the probe test on the brisket. If it doesnt pass let it cook for a little longer checking evry 20 minutes until it passes. Once it does remove it from the smoker
9. While it is still wrapped place a towel around it and put it in a cooler for at least 1 hour to rest.
10. Unwrap and slice against the grain. Turn 90 degrees when you come to the point and continue slicing
11. Serve and enjoy!