INGREDIENTS
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10-12 lb. Select Grade or Better Packer's Cut Brisket (Make sure it's flexible in the package. This will insure a tender brisket)
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Rub of choice
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1/4-1/2 cup of Wood Chips – hickory
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Add charcoal if a smoke ring is desired
DIRECTIONS
Inject, marinate, rub or brine your brisket to add flavor.
Let sit at least 30 minutes after applying rub.
Use 1/4-1/2 cup hickory chips or chunks.
Add charcoal if a smoke ring is desired.
Smoke at 225°F to an internal temp of 195°F.
It usually takes around 12-13 hours.
To reheat brisket:
Place foiled brisket in 225°-250°F oven/smoker for about 3 hours. Serve when internal temp reaches 165°-170°F.
