Step 1

Trim the brisket making sure to get rid of any of the hard fat. Remove most of the fat from the top side and on the fat side. Trim the fat from the point and leave a quarter inch under the flat.

Step 2

Season your brisket on all sides liberally with rub.

Step 3

Set your smoker to 180-190°F.

Step 4

Put your brisket in the smoker. Place a foil pan underneath on the rack below, with a little water, to create moisture and to catch the drippings. Leave to smoke for 7-8 hours.

Step 5

When the temperature of the brisket reaches an internal temperature of around 165°F and you are happy with the bark, wrap it in butcher paper, and raise the temperature of the smoker to 250°F and continue smoking.

Step 6

When the thickest part of the flat is probe tender around 200-203°F remove the brisket from the smoker.

Step 7

Wrap the brisket in an old towel and rest in a cooler for at least 1 or up to 6 hours before carving.