Prep & Cook Time: min.
(approximately 3 – 5 pounds)
1 bottle of dry rub (or make your own)
Rub the brisket liberally with your chosen dry rub on all sides. Place in the refrigerator while smoker is preheating.
Fill the water box in the smoker up to the recommended level. Add the wood chips to the chip box. Preheat the smoker for 40 minutes.
Once preheated, set the smoker for 225oF - 250oF.
Place the brisket, fat side up, in an aluminum foil pan and place in the smoker.
Cook until tender, about 6 hours (cooking time will depend on the size of the brisket and heat of the smoker). Brisket is ready when internal temperature reaches 190oF. **If you are using the optional spritz, spray the brisket every hour during the cooking process.
Transfer brisket to cutting board and let stand for 10 minutes. Thinly slice brisket across the grain and transfer slices to a plate. Pour the pan juice on top of the meat.