Ingredients

Method

10 lb. briskets, untrimmed

Clean and dry individual briskets.

Loading the Smoker

Product: Load briskets 1 per grill, fat side up.
Position briskets so that they do not touch the sides of the oven. Close and latch the smoker's door.

Wood: Load wood box with 8 oz. hickory wood.

Smoke-Cooking

Smoke-cook at 180°F for 10 hours. (Brisket should be smoke-cooked 1 hr. per lb., to a maximum of 12 hours. The brisket will be done after 4 - 5 hours. The internal temperature of a well-done brisket is 165°F. The longer cooking time is necessary to tenderize the meat. If you've selected a brisket with some fat on it, it won't dry out.)

When the brisket is done, remove from the smoker and cool at room temperature for 30 minutes. Wrap and refrigerate.

Serving

Serve with Cookshack Spicy Barbecue Sauce.