Texas Style Smoked Brisket on Stick Burner

By HowToBBQRight

Ingredients

Instructions

1. Set the offset smoker to 275°F for indirect cooking, fuelled with pecan splits (any smoker works if it holds 275°F).
2. Take the brisket out of its packaging, pat dry with paper towel, trim the fat to 1/4 inch, and remove the silver skin and any discoloured meat at the edges.
3. Mix equal parts kosher salt and coarse black pepper (2 tablespoons each), coat all sides generously, then add a light layer of Killer Hogs Hot Rub (2 tablespoons).
4. Place the brisket fat side down and smoke until the outside starts to darken, about 170°F internal.
5. Wrap the brisket in pink butcher paper and insert a probe into the thickest part of the flat.
6. Return it to the smoker and cook until the internal temperature reaches 202–204°F.
7. Rest the brisket in a dry cooler for at least 1 hour before slicing.

Summarized from HowToBBQRight's video. Watch it for the details.

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