Categories: Smoker

Ingredients

• 12 to 15 lb. brisket
• 1 recipe Cleveland BBQ Sauce (see recipe)
• 1 cup Basic Rub (see recipe)

Directions

1. Prepare the brisket by trimming the fat cap to create a fatty side and a lean side. Remove all but about 1/2 inch of the fat on the “flat,” or thinner half of the brisket and about 1 inch on the “point”, or thicker side. Turn the brisket over and remove any sinew or silver skin from the meat side of the brisket. You should expect to trim and discard up to 2 lbs. of fat and silver skin on a large brisket.

2. Prepare and preheat smoker to 225.

3. Pat the brisket dry with paper towels and coat the entire exterior with the barbecue sauce. Season liberally on all sides with the basic rub.

4. When the temp in the smoker reaches 225 and the smoke is running clear, add the brisket, fat-side up. Cook until the meat reaches an internal temp of 195, 12 to 15 hours. For the best results, use a probe thermometer to continually monitor the meat’s temp.

5. To serve, slice the flat portion of the brisket against the grain until you reach the thick ribbon of fat that separates it from the point. Turn the point portion of the brisket 90 degrees so that you can continue slicing the meat against the grain.

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