Serves Many

YOU’LL NEED
1 beef brisket, 12-15 lbs
½ cup kosher salt
¼ cup black pepper
4 tbsp grapeseed oil

MAKE IT
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 210 – 230 degrees, smoke the brisket for 4-6 hours.
3) Remove the meat and wrap in plastic wrap and then aluminum foil.
4) Get the smoker down to 185-200 degrees and place the meat back in. Cook for an additional 12 hours, checking the internal temperature (the meat is ready when internal temp is 190) and continue to smoke for up to 18 hours, depending on the size of the brisket.
5) Trim off burnt ends and serve.