Smoked Brisket-Tin Kitchen | Meat America
| Servings |
| 1brisket |
|
|
Ingredients
Instructions
- Trim the brisket of the silver skin, hard fat and leave 1/4 inch of soft fat
- Season with a 50/50 mixture of sea salt and course ground black pepper
- Place the brikset on the smoker with the point towards the fire
- Smoke brisket at 210 degrees Fahrenheit until it reaches an internal temperature of 165-170 degrees Fahrenheit
- Wrap in foil, dull side out, and place back in smoker
- Remove the brisket when it reaches an internal temperature of 197-203 degrees Fahrenheit
