Peach Butcher Paper
Two Zone Thermometer Like Thermoworks Smoke Unit
Instant Read Thermometer Like The Thermapen
12 - 15 pound packer brisket, flat and point
1/4 cup extra virgin olive oil
For the Rub
1 cup beef rub
Rub is 1 part course ground pepper, 1 part kosher salt and one part ground garlic
The day before cooking, trim the excess fat off the brisket, apply olive oil. In a separate bowl, combine your dry rub ingredients, and liberally apply to the brisket. Leave in fridge overnight prior to cooking.
The day of cooking, preheat your smoker to 250 degrees F, we use fruit wood like apple or cherry.
Place brisket on the smoker (using large tongs) when the temperature is a consistent 250 degrees and insert your two zone meat probes. One for the meat inserted into the flat, and one to monitor the ambient temperature of the cooking chamber.
When the internal temperature of the brisket is 165 degrees you will carefully remove the brisket and place onto two pieces of pink butcher paper to wrap. Remove the meat probe, tightly wrap the brisket, and then add the meat probe back into the same general area. Place back into the smoker.
Continue cooking at 250 degrees for another several hours until the brisket approaches 195 degrees. At that point, you will use your instant read thermometer to insert and probe the flat and the point for that smooth buttery texture as you check for doneness. Anywhere from 195 to 205 it may be done.
Then remove, still wrapped and rest for 30 minutes. Or place into a cooler to hold the temperature until ready to serve.
Slice against the grains and service.