Smoked Brisket

BBQ, Beef, Smoker

Directions

  1. Trim brisket
  2. Rub with preferred rub (optional: smear mustard first as a binder)
  3. Smoke at 195F until meat registers 150 – 160 at the Point of the Brisket
  4. Wrap and increase temp to 250 and cook until meat registers 200 – 205
  5. Keep meat wrapped and put into a cooler until meat has cooled to 155
  6. Remove and slice
    1. Cut brisket in half across the meat and keep
    2. Slice the brisket in the same direction for the flat
    3. For the point, turn the meat 1/4 turn and slice

Source: YouTube