Featured Pinch Tips Video
- whole or packer trimmed brisket
- bold & spicy mustard
- coarse black pepper
- tatonka dust, opt
- turbinado sugar, opt
3Place on smoker. Cooking time is approx. 45 min. to 1 hr. per pound. **Cooking time may vary depending on temperature of smoker and fat content of brisket, as well as doneness desired. After first two hours, flip every two hours. You may want to place a pan of water in smoker under brisket to help keep moisture in the smoker.
4Internal temp should be between 180-195. Take brisket off & let rest 30 before slicing. If you want a super tender brisket, try wrapping it in foil a few hours before it reaches temp, this will help keep moisture and it will be unbelievably tender.
5We use mesquite wood, but hickory will give you a milder smoky flavor. Here is a link to smoking a brisketsmoker-cooking.com/howtosmokeabriske...
6A helpful chart on times and temps: