re: Smoking Brisket

1-Use a whole packer brisket either choice or prime grade. Around 12-17lb

2-Use 50-50 kosher salt and cracked black pepper for rub

3- Trim the brisket to 1/4 inch of fat and try to remove all the silver skin (membrane) junk on the bottom.

4-Smoke at 250F use Pecan or Post Oak if you can find it.

5- Cook until internal temp is 195-207F when the probe goes in like butter she's done.

6- Rest on counter for 15 min. Then wrap in foil and then towels. Throw in cooler for 1.5-2hrs

7- Slice across the grain of the flat and slice the point perpedicular to the flat. 1/4 inch slices for flat and 3/8 slices for point.