• Read through the entire article above for more detailed notes!

Brisket Prep

• Start by removing your brisket from the packaging and patting it dry with paper towels.
• Use a boning knife to trim down and even out the fat cap on the top of the brisket. Keep it at least 1/4-1/2 inches thick. It's ok if a few areas are a little thinner, do the best you can!
• Check the brisket for silver skin, remove any that you see (this will not break down when you smoke it)
• Lightly coat your entire brisket top and bottom in your binder of choice. Then lightly season it all over as well (1 tbsp per 1 lb. of meat).
• You can do this the night before and keep it uncovered in your fridge, or you can leave it out while you prep and preheat the smoker.

Smoking Instructions

• Preheat your smoker to 250 degrees F. Place a large foil pan of water on the lover rack of your grill.
• Once the grill is preheated, place your brisket on the top rack of your smoker (fat cap side up). Place a thermometer probe into the thickest part of the brisket to track the internal temperature.
• Let it smoke for 1-2 hours and check the bark. You can warm up the beef broth (or mop sauce) and place it in a spray bottle. Spray your bark every hour until you hit the stall (usually around 155-165 F. mark).
• When you notice your brisket has hit the stall (the temperature bottoms out between 155-165 F. or begins to start slowly decreasing), remove it briefly from the grill and wrap it tightly in a large piece of butcher paper. Tighter wrapping prevents too much steaming.
• Place the wrapped brisket back onto the smoker and let it cook until it hits an internal temperature between 190-206 F. You're looking for the brisket to be tender when you probe it with the thermometer. I often pull mine around the 203 F. mark.
• Once your brisket has reached max tenderness, remove it (still wrapped) off your smoker. Wrap in a towel and either place in a cold oven or in a cooler to stay warm for at least 1 hour (2 hours is recommended).
• Slice your brisket per the notes in the article above (you will need to slice it into two different cuts). Serve with your favorite BBQ sides and sauce if desired.