Directions

Preparation

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

Procedure

1. Preheat smoker to 225 degrees
2. Place the briskets on separate racks and in the smoker, fat cap up
3. Insert meat probe to monitor temperature
4. Cook for 2-4 hours until the internal temperature reaches 100 degrees
5. Fill a sawdust pan ¾ full with sawdust and dampen with water
6. Form the sawdust into a funnel
7. Place the pan on the heating element
8. Smoke for 2-4 hours until the internal temperature reaches 165 degrees
9. Remove the brisket from the smoker and wrap well with butcher paper
10. Place the briskets back in the smoker and cook until the internal temperature reaches 190 degrees. (4-8 hours)
11. Remove the briskets from the smoker and place in an empty cooler to rest for at least 1 hour, but up to 3