Ressipy

by Dennis Beatty

Ingredients

• 1 brisket
• 3 Tbsp coarse kosher salt
• 3 Tbsp coarsely ground black pepper

Instructions

1. Trim excess fat off the brisket, leaving the fat only about 1/4 inch thick on the fat side. Remove most of the hard fat without digging too much into the shape of the brisket. Trim off any points so that the brisket is smooth.
2. Mix salt and pepper. Apply some to the top and sides of the brisket. Let sit for 30 minutes. Flip over and apply mixture to the rest of the brisket. There may be some salt and pepper left over and that's fine. Let sit another 30 minutes.
3. Heat smoker to 190 degrees. Put brisket on the smoker and leave for 12 hours.
4. After 12 hours, remove the brisket, wrap tightly in aluminum foil, and place on the smoker again. Insert temperature probes if possible, and leave for another 5 hours at 190.
5. After 5 hours at 190 degrees, raise the smoker temperature to 250 degrees.
6. When the internal temperature of the meat reaches 200 degrees (about 4 hours) remove from the smoker, wrap in towels, and place in a cooler. Let rest in cooler for at least one hour but up to 8.