Homemade Smoked Brisket

Instructions

1. Trim the brisket: Trim the brisket, leaving about 1/4 inch of fat over the top.
2. Season the brisket: Season the brisket generously with kosher salt and black pepper.
3. Prepare for smoking: Set up your smoker with applewood.
4. Smoke the brisket: Smoke the brisket low and slow.
5. Check internal temperature: Pull the brisket after 10 hours of smoking or when it reaches an internal temperature of 175°F.
6. Wrap the brisket: Top the brisket with its own rendered fat before wrapping it up to finish cooking.
7. Rest the brisket: Let the brisket rest for 2 hours before serving.