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Export 3 ingredients for grocery delivery
Step 1
Prepare the brisket by trimming the fat off it. Leave the flat and point attached.
Step 2
Liberally apply salt and pepper across the brisket on both sides.
Step 3
Prepare your smoker for indirect smoking, and set to cook at 225°F. Add oak or hickory wood to the firebox.
Step 4
Transfer the brisket to the smoker grates. Smoke for 6 hours, or until internal temperature has reached 165°F.
Step 5
Remove brisket from smoker and leave to rest for 5 minutes.
Step 6
Combine Worcestershire sauce and water in a mister. Spray brisket with mister solution.
Step 7
Tightly wrap brisket in pink butcher paper. Transfer back to smoker. Close lid and leave to cook wrapped in paper for a further 2-3 hours, or until internal temperature reaches 185°F.
Step 8
Do not remove fat cap. Slice as needed for serving. Wrap remainder and keep in refrigerator.
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