Step 1

Trim fat to ¼” on brisket

Step 2

Mix Salt and Pepper together in a shaker bottle or dredge

Step 3

Season all sides of brisket with Salt/Pepper mixture

Step 4

Prepare smoker for indirect heat 250⁰.

Step 5

Place brisket on smoker and add pecan wood chunks to fire

Step 6

Smoke for 5 hours maintaining constant temperature and adding pecan wood as needed

Step 7

Wrap brisket in double layer of butcher paper and return to smoker

Step 8

Insert probe thermometer into middle of flat section and continue to cook until internal temperature reaches 200⁰

Step 9

Remove brisket from smoker and rest in a dry cooler (no ice) for 2 hours

Step 10

Separate the flat and point, slice the flat against the grain into ¼” slices. Cut the point in half and slice it against the grain. The edges can be cubed into burnt ends.