Step 1

Trim your brisket by removing all of the silver skin and fat off the top of the brisket. Leave a quarter inch of fat on the bottom and cut away any hard fat that won’t render down. If the brisket has any sharp edges you can round them off.

Step 2

If using a binder go ahead and add that to the brisket first then season generously with a beef rub like my homemade beef rub.

Step 3

Smoke your brisket fat side down between 225°F and 250°F and do not open the lid of your smoker for the first 4 hours. After 4 hours spritz the brisket with water and any time after if the surface looks dried out.

Step 4

Once the brisket reaches an internal temperature of at least 165°F in the thickest part of the flat and you are happy with the bark, it’s time to wrap.

Step 5

Wrap brisket tightly in butcher paper or foil and place it back on your smoker, fat side down.

Step 6

Once the brisket reaches an internal temp of 200°F in the thickest part of the flat, remove from smoker and allow it to cool down for 10 minutes.

Step 7

Then wrap brisket in a towel and place into a cooler to rest for at least 1 hour and up to

Step 8

Slice the brisket flat across the grain, then once you have reached the point, rotate 90 degrees and finish slicing.