A FEW IMPORTANT THINGS TO KNOW
This is not a quick project, you want to set aside at least 10-16 hours to ensure the brisket turns out juicy, flavorful, and ready to please the crowd.
Have a thermometer ready. You'll need this to check the internal temperature.
Whether you're cooking on a electric smoker, wood smoker, charcoal smoker, or good 'ol webber grill, you need CONSISTENT heat source and a way to have indirect heat (don't want to grill it!). Google what works best for your set up.
INGREDIENTS
12-14 lb Prime brisket trimmed to about 1/4 inch fat (approximate is fine- no need to bust out a ruler); we can do this at the shop for you!
Kosher salt and black pepper (Classic Texas style) OR Savenor's Own BBQ Rub is excellent for a bit of a kick and layers of flavor.
Unlined butcher paper to "clutch"; foil works too if BBQ butcher paper is hard to find- unless your aiming for competition BBQ, this isn't a make-or-break.
STEPS
Set your smoker at 250F (You can go a little higher or lower, it's a personal trial and error preference)
Place the generously seasoned brisket fat side up and smoke for 8 hours or when the internal temperature reaches 165F- Make sure to keep an eye on maintaining consistent temperature.
After the internal temperature is at 165F, wrap the brisket in unlined butcher paper or foil for the "clutch" phase. This speeds up the cooking a bit and locks in the moisture.
Continue to smoke for another 5-8 hours or until the internal temperature reaches 202F. Why the wide rangein time? Because smokers and conditions vary greatly, that's why your thermometer is your best friend!
After the brisket reaches the right temperature, let it REST. Don't let hunger and impatience ruin your hard work! Resting time should be at least 1 hour.
Grab some pickled red onions and your favorite sides.
Bon Appetit!