Smoked Brisket


SMOKED BRISKET
10 to 15lb Packers Brisket (This is the whole cut of meat including both the flat and point)


Rub:
Salt
Pepper
Red ground pepper or cayenne pepper to add some heat if desired
The measurements for any rub must be adjusted for the amount of meat being covered.

Prep:
Trim fat cap down to 1/4 inch
Rub in dry rub on all of the meat



Smoker:
I prefer oak or almond wood with lump charcoal  starter and hickory chunks
Heat to 250 Degrees







Cook:
Place meat on grill fat side up
Cook 1hr per pound at 250 Degrees or until internal temp hits 175-180 degrees
Wrap the brisket in foil until internal temp hits at least 190 degrees (some will take it to 200, I feel this dries out the flat) 

Let meat rest for approximately for an hour covered in pan before slicing. I use a pan to collect the juices while it is resting to add a smokey flavor to gravies and other dishes.





Showing off:
Just before wrapping, cut off the top of point, cut into cubes and place back on the smoker for burnt ends (toss in rub or sauce in a pan, then serve).