This recipe is a real crowd-pleaser!
Recipe courtesy of Chile Slinger
12 lb (approx) Whole Packer Beef Brisket
Coarse Black Pepper
Start off with a Whole Packer Beef Brisket weighing around 12 lb. Unwrap and rinse brisket well. Pat dry before prepping.
Trim any large deposits of fat off of the brisket. Also trim much of the fat vein out, connecting the point and flat. Flip the brisket over and trim any other large fat deposits off. Leave about 1/4" or less of fat on the bottom of the flat and point.
Prepare the seasoning: a 1:1 ratio of Kosher salt, coarse black pepper, and Chile Slinger BBQ Rub . Heavily season the entire brisket, starting on the back side, and then flip over to season the other side.
Let the brisket sit out while you prepare the smoker to 250*F.
Place the brisket into the smoker, and maintain 250*F. After about 5-6 hours, check the internal temp - which should be about 160*-170*F.
After reaching the proper temperature, wrap the brisket well in unwaxed butcher paper. Place back in the smoker and cook for another 3-5 hours; continue cooking at 250*F until the internal temperature reaches 200*F.
At this temperature, place the wrapped brisket on a large towel and wrap well. Place the towel-wrapped brisket in a dry cooler, close, and let rest for 2 hours.
After 2 hours, remove, unwrap, and slice the brisket (across the grain) into 3/8" slices.
Serve with your choice of Chile Slinger BBQ Sauce.... Enjoy!