Ingredients:
- 10-12 lb Beef Brisket, fat trimmed to ¼” thickness
- ⅓ cup Kosher Salt
- ⅓ cup Black Pepper
- Bradley Flavour Bisquettes – Mesquite
Directions
- Season the brisket with salt and pepper before preheating your Bradley Smoker with Mesquite flavour bisquettes.
- Let the brisket sit at room temperature for an hour.
- Bring the temperature of your Smoker to 107-121°C (225-250°F).
- Place brisket, fatty side up in the smoker.
- Rotate every 3 hours, if either the top or bottom is colouring much faster than the other, flip over in smoker.
- Smoke until meat is very tender, but not falling apart and a temperature of 90°C (195°F) is reached.
- Let the brisket rest at least 30 minutes before slicing against the grain.
Recipe Compliments Lena Clayton and Bradley Smokers