Yield: 12 to 15 servings
Mesquite wood chips
3 tablespoons kosher salt
2 tablespoons ground black pepper
1 (9-pound) flat-cut beef brisket, fat trimmed to 1⁄8 inch
1. Soak wood chips in water for at least 30 minutes.
2. Preheat smoker to 225° to 250°. Sprinkle soaked mesquite chips over coals.
3. In a small bowl, combine salt and pepper. Spread rub over all sides of brisket. Place brisket, fat side up, in a disposable roasting pan. Let stand at room temperature for 30 minutes.
4. Cook, with smoker lid closed, for 5 hours. Remove brisket from pan, discarding pan, and wrap brisket in heavy-duty aluminum foil. Return brisket to smoker, and cook, with smoker lid closed, until meat is very tender, 4 to 6 hours longer. Let stand for 30 minutes before slicing. Serve with the sauce of your choice (see page 38).