Traditional Smoked Packer Brisket

Look for a 10-12 lb. select grade or better packer's cut.
Make sure it's flexible in the package. This will insure a tender brisket.
You can 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.