Brisket Smoked

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Brisket Smoked
  1. Soak wood chips in water for at least 1 hour.

  2. Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer’s instructions. Maintain temperature for 15 to 20 minutes.

  3. Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.

  4. Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.

  5. Smoke brisket, maintaining the smoker’s internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.

  6. Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.

Cook’s Note:

After pulling the brisket from the smoker and wrapping in aluminum foil, you can also finish it on a preheated grill.

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