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.