Smoked Brisket


14 lb brisket

1 cup coarse salt

1 cup cracked black pepper


Trim fat from brisket

Mix salt and pepper and coat brisket with mixture

Wrap coated brisket in butcher paper

Cook in smoker at medium low heat until the internal temperature of the thickest part of the brisket reaches 200F (approximately 8 hours)

Remove brisket from smoker and allow to rest in closed cooler for 2 hours

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