1 beef brisket, 12-15 lbs
1 cup kosher salt
1 cup black pepper
½ cup grapeseed oil
1) Mix the oil, salt, and pepper together and rub the brisket well.
2) In a smoker that you will need to keep a consistent 325 degrees, smoke the brisket for 4 hours.
3) Remove the meat and wrap in plastic wrap and aluminum foil.
4) Get the smoker down to 195 degrees and place the meat back in. Cook for an additional 18 hours. Remove, check for tenderness. Continue cooking if needed.
5) Trim off burnt ends.