Directions

Preparation

1. Pat the brisket dry with a paper towel.
2. Trim the brisket as needed and bring the fat cap down to ¼”.
3. Slather the brisket with mustard and then season generously on all sides with seasoning.
4. Allow the brisket to rest at room temperature while the smoker preheats. (45 minutes)
5. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180F on smoke mode and set dampers to 2/3 closed.
2. Place briskets on separate racks in the smoker, fat cap up.
3. Insert meat probe to monitor temperature.
4. Run for 2-4 hours until the internal temperature reaches 90F.
5. Fill pan ¾ full with sawdust and dampen thoroughly with water and then form into a funnel shape. Place the pan on the heating element.
6. Smoke for 3-5 hours until the internal temperature reaches 165F.
7. Remove the briskets from the smoker and wrap well with butcher paper and then return to the smoker. Replace the meat probe and remove sawdust pan.
8. Change to cook mode and increase temperature to 2250F, close dampers.
9. Cook until the internal temperature of the brisket reaches 190-195F.
10. Remove brisket from smoker and place in an empty cooler to rest for at least 1 hour, but up to 3.