Directions
- 1Trim the brisket, cutting off any thin or floppy edges.
- 2Get the fat cap down to a quarter inch and even it out.
- 3Peel off the silver skin.
- 4Season with equal parts salt and pepper.
- 5First smoke the brisket at 250 degrees until it reaches an internal temperature of 160 degrees.
- 6Take out the brisket.
- 7Wrap it in butcher paper.
- 8Put it back in until it reaches an internal temperature of 205 degrees, where a thermometer slides in without any resistance.
- 9Rest the brisket by wrapping it in a towel and leaving it in a cooler for about 2 hours.
- 10Slice the brisket against the grain in half inch slices and serve.
Ingredients
- 1 part salt
- 1 part pepper
Equipment
butcher papertowelcoolerthermometer
Tips
- Trim off any thin or floppy edges.
- Get the fat cap down to a quarter inch and even it out.
- Peel off the silver skin.
- Slice against the grain in half inch slices.
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