Perfect for a Holiday Feast!
Trim excess fat and season with a 50:50 ratio of Kosher salt and black pepper.
Continue to smoke until the internal temp reaches 200° F
Smoke the brisket at 275° F until the internal temp reaches 165°, then wrap it in butcher paper.
Rest in a cooler for at least 1 hour. Slice and enjoy!
Get the full step-by-step recipe with tons of pro tips at the link below.