8-9 lb. packer trim beef brisket
Seasoned salt to taste
Lemon pepper to taste

Trim off the excess fat from the brisket. Cover the whole brisket in seasoned salt and lemon pepper and refrigerate overnight. Smoke the brisket for 12 hours at 225°F or until the brisket reaches an internal temperature of at least 195ºF. Remove from smoker and let rest for 10 min. Unwrap from foil, slice and serve.

Recommended wood: Hickory

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