Recipe

1. Trim brisket – remove the fat with your filet knife. Your going to remove a lot of fat from the brisket leaving about ¼ inch of fat on the fat cap. The best way to learn how to trim is to watch some videos so you can see what they are doing. – don’t throw away those fat trimmings. You can put them in a pot and reduce the fat to make beef talo by straining the grease into a jar and saving it for later

2. Season brisket with coarse salt and coarse black pepper and any brisket rubs you want to use to change the flavor a bit

3. Get your smoker up to 225 degrees and place your seasoned brisket into the smoker

4. Smoke it to 165 degrees then take it out and wrap it in butcher paper and put it back in the smoker. Wrap it edge over edge until the brisket is fully sealed. If you don’t have butcher paper, you can use aluminum foil

5. Finish smoking until the internal temperature hits 202 degrees

6. Continue the process, working in batches.

7. Take out of the Smoker at 202 degrees and then rest the brisket still wrapped in the butcher paper for about 1 hour. You can leave it resting on the counter top, in the microwave or an oven that is not heated.

8. Once you are ready to slice it, be sure to cut against the grain for more tender slices

9. This is a long process so plan for around 12 – 18 hours

Ingredients

Brisket

• Whole brisket

• Salt and pepper

Equipment

• Smoker

• Large cutting board

• Boning knife or filet knife

• Meat thermometer

• Butcher paper or aluminum foil