Most recipes say to cook at a lower start temperature (typically 180 F) for the first part of this recipe, but that takes too long with our smoker and we always end up turning it up eventually, so this version uses a constant 225 F throughout.

Connective tissue starts to dissolve around 160-170 F, so the goal is to have the meat in the 160-200 F range for at least a couple of hours for best results.

Total cooking time should be less than 12 hours.

Ingredients

• 1 whole brisket
• Salt and ground pepper
• Beef broth

Instructions

• Take brisket out of fridge a couple of hours beforehand
• Heat smoker to 225 F
• Trim excess fat off brisket and season on both sides with salt and pepper
• Place brisket fat side down on grill and insert probe
• When internal temperature reaches 160 F (5-7 hours) remove brisket from grill and place in large disposable aluminum pan
• Add whole carton of broth
• Re-insert probe then cover the pan with an aluminum foil tent
• Place back in smoker and cook until internal temperature reaches 190-200 F (another few hours)
• Remove from grill and let rest for an hour
• Slice against the grain