Smoked Brisket by Powerhouseplates

Ingredients

• 5.5 kg (12 lb) beef brisket, whole packer
• 120 g (1/2 cup) coarse kosher salt and black pepper rub (equal parts)

Instructions

1. Trim the excess fat from the brisket, leaving about 1/4 inch of fat cap for protection during the long smoke.
2. Apply a generous, even coating of the salt and pepper rub over the entire surface of the meat.
3. Preheat the pellet smoker to 107°C (225°F) using your preferred wood pellets.
4. Place the brisket on the smoker grate, fat side up, and smoke for 8 to 12 hours until the internal temperature reaches 93°C (200°F).
5. Monitor the bark formation and internal temperature periodically without opening the lid more than necessary.
6. Remove the brisket once it reaches the target temperature and let it rest, wrapped in foil, for at least 1 hour before slicing against the grain.