| Level: | Intermediate |
| Total: | 8 hr 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup kosher salt
- 1 cup coarsely ground black pepper
- 1 brisket flat (5 to 8 pounds)
Instructions
- Preheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.
- Mix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.
- Place the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.
- Carefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
- Rest the meat, still wrapped, for 30 minutes to 1 hour.
- Unwrap the brisket and slice the meat against the grain to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1402 |
| Total Fat | 110 g |
| Saturated Fat | 44 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 0 g |
| Protein | 89 g |
| Cholesterol | 462 mg |
| Sodium | 1186 mg |
Reviews
Have to stick up for this recipe. Made it on the Traeger and it was great! Super easy too.
Wood chips are not suitable for smokers, they are really for grills. Better to go with mini-log splits or at least chunks. Also, soaking serves no purpose, the wood absorbs very little water and it only delays the release of actual smoke.