Brisket

Ingredients

• 1 whole, untrimmed beef brisket
• About 1 cup of of your favorite dry rub
• 8 large chunks of your favorite smoking wood

Directions

1. Cut away the hard fat and any extra thick patches from the brisket, keeping a 1/4-inch cap of fat on the top side. Cover the meat generously with your favorite dry rub, wrap it in heavy duty aluminum foil, and refrigerate it for 8 hours up to one day.
2. Bring your smoker to between 215 to 225 degrees F. Add the wood chunks, and once they start smoking, unwrap the brisket and set it in the smoker.
3. Smoke the brisket between 215 to 225 degrees F until an instant read thermometer inserted into the flat section shows 165 degrees F, about 10 to 12 hours. Enclose the brisket in heavy duty aluminum foil and return it to the smoker. Cook it longer, until the point section reaches 195 degrees F, about 4 to 6 hours more. Take it out of the smoker, rest it for at least 30 minutes, then slice and serve.