The Best Smoked Beef Brisket

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[{"selector":"#anim-8c945393-32bc-4b2b-ae55-3093d299e337","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-726afb76-ef9d-4d20-86d3-6100ea74fe3f","keyframes":{"transform":["translate3d(114.73355%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Check to be sure the auger is filled with desired pellets. I recommend Hickory for this recipe. Preheat the smoker with the lid closed to 225°F for 15 minutes. Place the brisket directly onto the smoker grates fat side up and smoke for 10 hours, or until the brisket reaches 165°F. Grab the Recipe

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Storage Tip:

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The Best Smoked Beef Brisket

Tender & Juicy!

Title 1

Ingredients & Materials:

-16 pound whole brisket -onion powder -chili powder -smoked paprika -salt -pepper

-white pepper -celery seed -red pepper flakes -dry minced garlic -Hickory Smoked Pellets

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Storage Tip:

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