INGREDIENTS
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10–12 pound packer cut brisket
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Coarse ground salt
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Coarse ground pepper
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Paprika
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Mustard – optional
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¾ cup of wood chips – we prefer Pecan or Hickory
DIRECTIONS
Remove the brisket from the packaging and use dry paper towels to wipe it dry.
Place the brisket on a large cutting board or in a pan, and season generously with equal parts salt, pepper, and paprika. Make sure to coat all sides evenly. (Optional – slather the brisket with mustard first to use as a binder. This helps the seasoning stick and you won’t taste the mustard after smoking.)
Let the brisket rest at room temperature for 30 minutes.
While it rests, add your wood chips to the woodbox. For easy cleanup later, cover the woodbox lid with foil. You can also line the bottom of the smoker with foil—just be sure to poke a hole in the foil where the drip hole is, so grease can still drain into the drip pan.
Place the brisket in the smoker, fat side up, on the middle rack.
Pro tip – use a meat thermometer. Insert the probe into the thickest part of the brisket and run the wire through the smoke hole to connect to your receiver. Cooking to temperature is much more reliable than timing—it’s different for every brisket!
Close the smoker door and set the temperature dial to 225°F. Let it smoke—no need to babysit it. Once the brisket reaches an internal temperature of 165–170°F (usually around 8–10 hours), you have two great options:
Option 1 – do nothing. Let it keep smoking until it hits an internal temperature of 198–203°F.
Option 2 – wrap the brisket in foil or butcher paper to help it push through the stall and speed things up.
