Preparation Instructions

1. First, trim your brisket. Then, weigh it and apply formula to measure brisket rub. Apply the rub and evenly cover it. Place on a tray and cover in plastic, then chill overnight. 

Smoking Instructions

1. Light your fire and bring the smoker to 250 degrees. Put the brisket on the hot shelf with point toward the firebox. Insert a thermometer and smoke until “bark” develops, usually a 165-degree internal temperature.
2. Wrap the brisket in butcher’s paper to catch juices, and raise the smoker temp to 295 degrees. Continue cooking until the brisket reaches 208 degrees, and allow to rest until the internal temperature is 150 degrees.