Smoked Brisket

• Brisket (trimmed)
• Brine (if using)
• Olive oil
• Barbecue Dry Rub

1. If brining, brine 10-12 hours. Rinse before proceeding.
2. Blot the brisket dry and brush on a light coating of oil.
3. Apply rub.
4. Allow to rest until the rub looks moist so it doesn’t fall off.
5. Cook the meat fat side up.
6. Smoke at 200° – 225° for 10-12 hours or until the brisket hits an internal temp of 190°.
7. Take it off the smoker, wrap tightly in foil, wrap in a towel, and put it in an empty cooler for an hour or two to rest. It will still be quite warm when you take it out to serve.