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Export 4 ingredients for grocery delivery
Step 1
Separate the brisket flat from the point and remove the fat from the top. On the fattier side, trim the fat, until it is only about 1/4-inch thick. (see video above)
Step 2
Rub the flat and point with Brisket Rub. Cover and refrigerate overnight. Combine the mop ingredients.
Step 3
Heat smoker to 325F degrees.
Step 4
Add the brisket to the smoker, fat side down. Smoke for 45 minutes. Flip the point. Smoke for 45 more minutes. Flip the flat. Smoke for 1 1/2 hours.
Step 5
Place the meat in two aluminum half pans, fat side down. Pour the mop into the pans; cover with foil.
Step 6
Return to the smoker for about 2 hours or until the temperature probe glides in like butter The internal temp will be about 210F.
Step 7
Let rest 1 hour before slicing.
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