La Barbecue Brisket
For the Brisket Rub:
- 1 cup course black pepper
- 1/2 cup kosher salt
- (mix together in a bowl)
- 10 lbs packer brisket
Season liberally on the top, bottom and all sides of the brisket.
Place the brisket in smoker and get fire up to 275 degrees. Cook brisket for 5 hours at 275 or until the fatty part of the brisket has reached an internal temperature of 195 degrees. (Look for the render of the fat on the brisket at this point to make sure you have a nice temper fat through the brisket at the end.)
Next, wrap brisket in peach butcher paper nice and tight to make sure the brisket steams and keeps the juices in as it cooks. Put brisket back on the smoker and cook it for another 3 to 4 hours or until brisket reaches 205 degrees or more on both ends of the brisket.
Rest your brisket for about 30 min to lock in all the juices. Slice… eat… enjoy!!