Cooking Instructions
- 1
The smoker I used is a Weber Smokey Mountain 22.5". I used the "Minion Method" for the coals. This is where the unlit coals are placed in a fire ring with a dip in the middle where the hot coals are poured in. Search for Minion Method for more information.
- 2
Light some coals in a chimney starter. Then pour lit coals in the center of you coal pit you made. See Minion Method.
- 3
Trim as much fat as you can off the whole brisket. Fat trimming is commonly debated, but I like a trimmed brisket. Apply a liberal amount of BBQ rub.
- 4
Smoke low and slow between 225 and 240°F Fahrenheit for 8-10 hours.
- 5
Wrap in foil and continue to smoke for 3 hours, or place in oven at 230°F for 3 hours. Make sure to have a drip pan in the oven below the brisket.
- 6
Allow tow cool for 2 hours before slicing. Enjoy!
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