Fast Brisket

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Separate the brisket flat from the point and remove the fat from the top. On the fattier side, trim the fat, until it is only about 1/4-inch thick.

Step 2

Rub the flat and point with Brisket Rub. Cover and refrigerate overnight. Combine the mop ingredients.

Step 3

Heat smoker to 325F degrees.

Step 4

Add the brisket to the smoker, fat side down. Smoke for 45 minutes. Flip the point. Smoke for 45 more minutes. Flip the flat. Smoke for 1 1/2 hours.

Step 5

Place the meat in two aluminum half pans, fat side down. Pour the mop into the pans; cover with foil.

Step 6

Return to the smoker for about 2 hours or until the temperature probe glides in like butter The internal temp will be about 210F.

Step 7

Let rest 1 hour before slicing.