Step 1

Preheat smoker to 250°F according to manufacturer’s directions. Add 2-3 cups of soaked wood to hot coals.* Place a drip pan with water up to 2/3 from fill line.

Step 2

Using a sharp knife, clean the excess fat leaving 1/3 “of fat in the cap. Remove any silver skin.

Step 3

Prepare Seasoning Rub and Season brisket. Adjust seasoning according to weight of brisket.

Step 4

Place brisket in the smoker, off the direct heat, close lid and smoke 50-60 minutes per lb. For a whole 10-12 lb. brisket, calculate 10-12 hours.

Step 5

Baste every hour with basting liquid, checking the fire so temperature of smoker remains at 225-250 F. Add more coal and wood chips as needed.

Step 6

When bark (dark crusty layer) is formed, wrap tightly with butcher paper or aluminum foil. Return to smoker and smoke until flat side is tender and reaches 200 F and thickest part is at 165 F.

Step 7

Let it rest, wrapped for about 1 hour before slicing. Serve with BBQ sauce.