Smoked Beef Brisket

In a bowl, combine kosher salt and ground black pepper. Rub a generous amount of the salt and black pepper onto the meat.

Start up smoker and preheat to 225ºF. Add your favorite wood chips.

Place meat in the smoker and smoke for 4 hours or until internal meat temperature reaches 165ºF. Remove brisket out of the smoker and wrap with butcher’s paper.

Place meat back in the smoker and smoke for another 4 hours or until internal temperature reaches 205ºF. Rest for about 30 minutes before slicing.