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Export 1 ingredients for grocery delivery
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.
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