Special equipment: 5 pounds or 1 bag hickory woodchips soaked in water for 1 to 3 hours a smoker
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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