Directions

1. 1. Clean and sanitize the inside of the curing chamber.

2. 2. Place Brisket in Reserve 50 Dry Ager.

3. 3. Set to 38 degrees F. Set Relative Humidity to 75-80%.

4. 4. Remove After 45 Days.

5. 5. Trim fat and fat cap of the brisket down to ¼”.

6. 6. Slather the brisket in mustard and then season generously with PS Seasoning BBQ General.

7. 7. Allow to rest at room temperature while you preheat your smoker.

8. 8. Preheat your smoker to 180 degrees F on 'Smoke' setting.

9. 9. Insert a probe into the thickest part of the brisket to monitor the temperature.

10. 10. Smoker for 1 hour.

11. 11. Fill a sawdust pan ¾ full with sawdust and dampen with water.

12. 12. Place the sawdust pan directly on the heating element. Smoke for 3-4 hours until the internal temperature of the brisket reaches 165 degrees. Run wit dampers wide open to help build bark.

13. 13. Wrap the brisket in butcher paper and then place back in the smoker.

14. 14. Carefully remove the sawdust pan.

15. 15. Change the setting to 'Cook' and increase the temperature of the smokehouse to 250 degrees. Run with the dampers open only a sliver.

16. 16. Cook until the internal temperature reaches 203 degrees.

17. 17. Remove from the smoker and place in a cooler to rest for 1-4 hours.

18. 18. Slice and enjoy!