How to smoke the BEST brisket

Fully x Smoked presents SMOKED BRISKET

follow these simply steps if you want your brisket to look like this..
- set smoker 225 degrees (I used oak pellets)
- trim an oval shape brisket, leave the fatty side a quarter inch layer of fat (the money)
- season w/ sea salt , course pepper (I used ground because I ran out), your favorite rub, & dark coffee grounds (this will give it that blackened bark)
- place fat side up directly on grill , w/ a water pan to keep moister in the smoker
- smoke till internal temp reaches 165 or higher (roughly 8 hours depending on weather or weight)
- pull off smoker & wrap brisket in either foil or butcher paper
(foil for faster cook, butcher paper for extra smokey flavor)
- set smoker 275 degrees
- place brisket back on smoker till internal temp reaches 205 degrees (probing the thicker part)
- pull off, wrap in a towel, & let rest in a cooler for 2 hours
- pay close attention how I sliced it
Enjoy!

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