Smoked Beef Brisket

Ingredients

·        17 lbs. Rangers Valley MBS5+ Brisket

Seasoning:

·        1 part kosher salt

·        1-part black pepper coarsely ground

·        1 part garlic granulated.

Instructions

1.           Trim the hard fat from the brisket while it is still cool.

2.           Remove as much soft fat as you like, I tend to remove most of it.

3.           Season with equal parts of salt, coarsely ground black pepper and granulated garlic.

4.           Get your smoker up to temp of 300°F.

5.           Put the brisket on and leave for at least 2 hours before checking.

6.           After 2 hours, if any of the bark is extremely dry, you can spritz with water.

7.           Once the internal temp of brisket reaches 170°F, boat it in a couple of layers of foil.

8.           Once the brisket is probing tender, anywhere between 195°F and 210°F, take off the heat and wrap in a couple of layers of foil.

9.           Wrap in some old towels and place in the cooler for 2 hours.

10.        After 2 hours, slice across the grain of the meat and enjoy.