Insert a Water Pan into Smoker

Preheat Smoker to 250 Degrees

Place Brisket in Freezer for 30 minutes to stiffen (Leave in wrapping from the store), making it easier to
trim

Pull Brisket out of Freezer, remove wrapping, and trim the fat cap to 1/4 inch. and do any additional trimming that you like. Check out our full guides on trimming brisket.

Dry off the moisture on the exterior of the brisket using paper towels

Sprinkle beef rub on every surface of the brisket.  Do not completely cover the brisket in rub, you want to see a bit of pink peeking through.

Place Brisket in the smoker

Insert Probe in the thickest part of the brisket

Smoke brisket for 3 hours without opening chamber. Then, begin spritzing every 30-40 minutes with brisket spray. (We have a recipe on this blog or you may use beef broth, water, or apple cider vinegar.)

Continue smoking until an internal temperature of 170 degrees. Double wrap with peach butcher paper.

Re-insert the probe into the thickest part of the brisket (if you had to remove the probe to wrap it.)

When the internal temperature reaches 195-197 degrees, pull the brisket off and double-wrap the already
wrapped brisket with towels, and place it in an insulated cooler or a 170-degree oven for at least 2 hours.

Unwrap, slice, and enjoy!