Please read entire article before starting. Instructions below are a quick reference guide once you are well versed in the process.
Instructions
Trim the BrisketSeason the Brisket - It is important to not overseason your brisket. Season from at least 12" above the brisket in an even layer so that it is light but you don't see patches of meat anymore. Season one side, cover with saran wrap and let it rest for 30 minutes at room temperature. This lets the meat sweat which allows the seasoning to bond to the meat and penetrate it. Flip the meat over and season the other side cover it and let it sit for another 30 minutes.Preheat the Smoker - Preheat the smoker to 225F. You can go up to 275F or as low as 200F if you want.Insert the Probe into the Brisket - Insert into the thickest part of the flat.Smoke the Brisket - Place the brisket directly on the grill grates. Do not worry about opening the smoker for at least a couple of hours. after a few hours, if you choose to, you can start spraying your brisket with a mist of beef broth or other liquid every 30 minutes-1 hour. This step is optional.Wrap the Brisket - Once the Brisket reads an internal temperature of 150F or the bark has developed, wrap the brisket in foil or butcher paper. This step is also optional.Smoke the Brisket More - Return the brisket to the smoker until an internal temperature of 200F has been reachedRest the Brisket - Rest the brisket until the internal temperature reads 150F.Slice the Brisket - Slice and serve the brisket.