Smoked Brisket

Heat up smoker to 225

Trim top fat to 1/4 inch or less 

Apply generous coating of your favorite rub or

Equal parts salt pepper garlic powder and onion powder 

Put on smoker 

Plan 1 1/2 hours per pound. 

Had in some pecan wood for flavor 

Half way thru cooking time wrap tight with aluminum foil 

Put back on smoker to finish up 

Pull off when internal temperature reaches 195. 

Rest it 10 minutes 

Cut across grain about pencil width