Smoked Brisket

Directions

1. 1

2. 2

   Trim thick area of fat from brisket remove thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4”.

3. 3

   Season the brisket with rub.

4. 4

   Rest brisket for a few hours before placing on pit.

5. 5

   Prepare grill for low and slow smoking at 195 degrees using pecan wood.

6. 6

   Place brisket fat side down on pellet grill and smoke for 8 hours.

7. 7

   Wrap brisket in butcher paper insert probe thermometer into center of flat and place back on smoker.

8. 8

   Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.

9. 9

   Rest brisket in a dry cooler for 2 hours.

10. 10

    Slice into 1/4” slices starting with flat. Rotate point and slice it into slices as well removing the edges and slicing them into cubes for burnt ends.

11. 11

12. 12