Smoked Brisket

1 4- or 5-pound flat-cut brisket
2 tablespoons kosher salt
2 tablespoons fresh black pepper

Trim all but 1/4-inch layer of fat from the brisket and rub with salt and pepper.

Prepare you smoker according to manufacturer’s directions, and manage the smoke box to maintain a temperature of 225º F. Place the brisket on the center of the grate, fat side down, and cook until the internal temperature reaches 200-203º F, adjusting the smoke box as necessary. Plan on 1 1/2 hours per pound, but cooking time may be reduced slightly due to wrapping with foil after the first 4 hours.

Remove the brisket from the grate and wrap in foil. Allow it to rest for at least 20 minutes before slicing across the grain.

Serve with barbecue sauce of your choice over Texas toast.


Makes 10-12 servings.

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