12 to 14lbprime grade beef brisket flat and point(fat trimmed to ¼”)
½cupdiamond kosher salt
½cupfreshly ground black pepper
post oak and apple wood chunks for smoking
Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.
While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking and add post oak and apple wood chunks for smoking. Bring the temperature to 250° F.
Place the brisket in the smoker with the tip closest to the heat and the fat side closest to the heat (up or down). Leave the lid closed for 6 to 8 hours until dark brown bark is formed and the internal temperature is 165° F. Don’t open the lid until this point unless absolutely necessary.
Remove the brisket from the smoker and wrap it tightly in uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature reaches between 200 and 205° F°, about 6 to 8 more hours.
Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 to 2 hours before slicing it. You can wrap it in foil and a few towels to further insulate the brisket inside the cooler if you prefer.
Separate the flat from the point. Slice against the grain into ¼" slices. Enjoy!
The thicker part of the brisket (the point) should be closer to the heat source.
Fat side up or down depends on your smoker. Fat side closer to the heat (Fat side up for The Big Green Egg)
You can use apple cider vinegar or whatever liquid you want to spray on the brisket during the smoke if burning or moisture is an issue. I personally do not do this.
Don’t slice it until you are going to serve it or it will dry out.