Smoked Whole Brisket

Difficult

Prep Time 20 MinServings 8-10

INGREDIENTS

Coarse Sea Salt - 5 Tablespoons

Black Peppercorns - 5 Tablespoons

Hickory, Mesquite, Oak or Apple Wood Chunks soaked in water for 1 hour*

Charcoal for smoker.

Basting or Mopping Liquid:

Water - 4 cups

White vinegar - 4 cups

Preheat smoker to 250°F according to manufacturer’s directions. Add 2-3 cups of soaked wood to hot coals. Place a drip pan with water up to 2/3 from fill line.
Using a sharp knife, clean the excess fat leaving 1/3 “of fat in the cap. Remove any silver skin.
Prepare seasoning rub and season brisket. Adjust the seasoning according to the weight of the brisket.
Place brisket in the smoker, off the direct heat, close lid and smoke 50-60 minutes per lb. For a whole 10-12 lb. brisket, calculate 10-12 hours.
Baste every hour with basting liquid, checking the fire so temperature of smoker remains at 225-250°F. Add more coal and wood chips as needed.
When the bark (dark crusty layer) is formed, wrap tightly with butcher paper or aluminum foil. Return to smoker and smoke until flat side is tender and reaches 200°F and thickest part is at 165°F.
Let it rest, wrapped for about 1 hour before slicing. Serve with BBQ sauce.