Smoked Brisket

• 1 beef brisket piont or flat or whole packer
• 1 enough brisket rub to liberally cover brisket

1. I have been forgetting the most critical step in doing awesome BBQ in my past recipes.
2. Crack a cold one!
3. Trim all but 1/4" of the fat cap off of brisket and coat liberally with rub.
4. Smoke brisket @ 225 until internal temp is 165-170
5. Remove from smoker and double wrap in foil to keep juices from ruining out.
6. Return brisket to smoker and smoke till internal temp of 190is reached.
7. Remove from smoker and rest 45 min
8. Slice or chop and enjoy!

beef brisket piont, brisket rub

Taken from cookpad.com/us/recipes/368734-smoked-brisket (may not work)