DIRECTIONS

1. 7:30 pm, trim all hard fat and silver skin from brisket and season with Hardcore Carnivore Black Rub or your favorite brisket rub

2. allow the seasoning to set-up and sweat for at least 30 minutes

3. set smoker for 200°

4. 8:00 pm, place brisket on smoker (I put my brisket on fat side down - you do what you do)

5. make sure your hopper is full of pellets before you go to bed and don’t open the smoker again until the next morning

6. 8:00am, remove brisket from smoker and wrap in butcher paper. Brisket should temp around 165° at this point

7. raise temp of your smoker to 225°, add more pellets and place the brisket back on the smoker (I put my brisket fat side up when putting back on wrapped.

8. 2:00pm, when brisket reaches temp of 200° it is close to finished. Don’t cook to a specific temp, instead check for doneness by inserting a probe into the flat and point every 15 minutes until the probe goes in with very little resistance like it’s going into warm butter

9. 3:00pm, when the probe inserts like butter, probably between 202°-205° pull from the smoker and keep it wrapped in the butcher paper while resting it in a cooler for 2 hours

10. 5:00pm, slice the brisket ⅓ of the way down from the point end to separate the point and the flat. Be sure to slice against the grain by slicing the flat from left to right but then turning the point 90° and then slicing thicker slices