Ingredients
- 2 – Beef Brisket
- 4 TB – Mustard
- ¾ Cup - Seasoning
Directions
Preparation
- Pat the brisket dry with paper towel
- Trim the brisket as needed and bring the fat cap down to ¼”
- Slather the briskets with mustard and then season all sides generously with seasoning.
- Allow to rest at room temperature while the smoker preheats (45 minutes)
Procedure
- Preheat smoker to 225 degrees
- Place the briskets on separate racks and in the smoker, fat cap up
- Insert meat probe to monitor temperature
- Cook for 2-4 hours until the internal temperature reaches 100 degrees
- Fill a sawdust pan ¾ full with sawdust and dampen with water
- Form the sawdust into a funnel
- Place the pan on the heating element
- Smoke for 2-4 hours until the internal temperature reaches 165 degrees
- Remove the brisket from the smoker and wrap well with butcher paper
- Place the briskets back in the smoker and cook until the internal temperature reaches 190 degrees. (4-8 hours)
- Remove the briskets from the smoker and place in an empty cooler to rest for at least 1 hour, but up to 3
By Joe Hanni
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