1. Purchase a 10 pound brisket or so as described in the Choose A Brisket page the night before you are going to smoke it. A 10 pound brisket will yield about 6 pounds of meat.

2. Remove the brisket from the packaging and apply a yellow mustard coating to it. This will provide a base for your rub to stick to.

3. Apply a brisket rub. You can find one here: Brisket Rubs

4. Wrap the brisket in foil or Saran Wrap and refridgerate overnight.

5. Remove the brisket from the refrigerator about one hour before you are going to put it on the pit.

6. Light the pit to bring it up to temperature.

7. Smoke the brisket at 250 degrees F for 1 hour per pound or until the internal temperature reaches 185 degrees F.

8. Let the brisket rest in a cooler for 30 minutes or so before you slice it.

9. Enjoy! For any questions, email me at aaron@thesmokerking.com