Ingredients:

• 10 lb packer beef brisket
• Kosher Salt
• Course black pepper
• Wood: Hickory or Oak

Directions:

1. Season liberally with salt & pepper (50/50)
2. Smoke at 250-275 for 4 hours (or internal temp of 160 degrees).
3. Wrap in butcher paper.
4. Remove at 203 degrees internal temperature.
5. Wrap in towel and let rest in cooler for an hour (minimum).
6. Plan for 1-1.5 hours/lb.