Smoked Beef Brisket

📝 Ingredients

• 12 to 14 lb packer cut (flat and point cuts beef brisket, fat trimmed to 1/4 inch)
• 1/2 cup kosher salt
• 1/2 cup freshly ground black pepper

👨‍🍳 Instructions

1. 1Combine the salt and freshly ground black pepper in a mixing bowl, then evenly season the brisket on all sides. Leave the brisket out to allow to reach room temperature
2. 2Prepare the smoker for indirect cooking. Bring the temperature to 250° F.
3. 3Place the brisket in the smoker with the fatty point tip closest to the heat. Leave the lid closed for 6 to 8 hours until dark brown bark is formed and the internal temperature is 165° F. Avoid peeking and leave the lid closed.
4. 4Remove the brisket from the smoker and wrap it tightly in butcher paper. Place it back in the smoker and continue cooking until the internal temperature reaches between 200 and 205° F°.
5. 5Carefully transfer the wrapped brisket to a cooler. Top with old towels, close the lid and let it rest for at least 1 to 2 hours before slicing it.
6. 6To slice the brisket, separate the flat from the point cut. Slice both against their respective grains. Enjoy