How to Smoke a Brisket

Step 1 - Trim fat and rub all sides with salt. This drive brine will soak into the brisket for 24-26 hours. Learn more here at Amazing Ribs - https://bit.ly/2XBxLui

Step 2 - After 1-2 days remove and put dry rub on the outside. Use a dry rub with low salt. The brisket has the salt brine still on it.

Step 3 - Fire up smoker to 275-300 degrees

Step 4 - Put brisket fat side down on the smoker.

Step 5 - Smoke at 275-300 for 3 hours (Leave lid closed the entire time)

Step 6 - After 3 hours open smoker and spritz all sides with water.

Step 7 - Repeat every hour

Step 8 - Once the pork butt has the bark and color you like or internal temp of pork reaches 145-160. Remove and wrap in butcher paper.

Step 9 - Place back on smoker and raise put temp to 300-325 degrees.

Step 10 - Cook until internal temp of Brisket hits 203 + and or tender when you stick meat probe in.

Step 11 - remove and let it vent and rest for 2 hour.

Step 12 - Slice and Enjoy! .