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Export 4 ingredients for grocery delivery
Step 1
Preheat your smoker to 250°F (121°C). If you’re not using a pellet smoker, use Billows to set and regulate the temperature. Add a chunk of your preferred smoking wood.
Step 2
Trim your brisket to your liking. Rub the brisket with yellow mustard to establish a binder coat.
Step 3
Season the brisket liberally with the rub.
Step 4
Place the brisket in the smoker, fat-side up. Insert a Signals probe into the flat and another into the point. Set the high-temp alarm on both channels to 165°F (74°C).
Step 5
Smoke the brisket. If you’ve connected your Signals to your Wi-Fi, monitor its progress on the app or on the cloud.
Step 6
When the high-temp alarms sound, lay out a double layer of foil on a flat workspace. Transfer the brisket to the foil, keeping the fat side up, and scrunch it up all around the edge.
Step 7
Move the boat of brisket back to the smoker. Re-insert the probes and reset the probe high-temp alarms for 201°F (94°C). Close the lid and continue to smoke.
Step 8
When the high-temp alarms sound several hours later, verify the doneness temperature and the tenderness using your Thermapen ONE.
Step 9
Remove the brisket from the smoker and let it rest for at least a half hour.
Step 10
Slice it up and serve it!
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