• Remove brisket from cryovac packaging.
  12.58 lbs Choice Grade Brisket
• Trim brisket to your preference. You want roughly 1/2 - 1/4" on the fat cap. Remove the deckle fat from the meat side and round off the flat to make the meat even.
  1-2 Tbsp Kosher salt, 1-2 Tbsp Black peppercorns, 1-2 Tbsp Lawry's seasoning salt
• Apply dry rub to both the meat side and fat side. Place in your fridge until Weber Kettle is ready.

Smoking the Brisket

• Get your smoker to 250F.
• Once the grill has stabilized, place a hardwood chunk on the coals and allow it to smolder.
• Bring the brisket outside and place in the cool zone of the smoker - opposite of your fire.
• Check on the meat every hour. Add a new hardwood chunk every hour you check the meat.
• After 6 hours I was happy with the outside of the meat. The thickest part of the flat muscle was also probing 175F - which is far into the stall.
• Foil boat the brisket. Lay out two sheets of heavy duty aluminum foil and place the brisket meat side down. Crinkle the edges of the foil so that they surround the brisket and the fat cap is exposed.
• Every hour check the internal temperature at the thickest part of the flat. Once it reaches around 195F, start checking the entire brisket for probe tenderness.

Resting the Brisket / Holding the Brisket

• Once the meat is probe tender, take off the smoker to rest for 2 hours.

  If you're opting to hold overnight, place in your smoker or oven at 140F overnight.

  If you're using a cooler, first preheat the cooler with boiling water. Wrap your brisket in butcher paper and an old towel. Pour out the water and place the meat in the cooler.

Slicing the Brisket

• Slice the brisket against the grain. First separate the flat muscle from the point muscle but slicing in half.

  The two muscles have two different grain directions - pictured above - slice against them.