Ingredients
6 kg brisket (whole)
4 tbsp SIDS SALT & PEPPER
1 tbsp garlic powder
2 tsp SIDS CRAZY SALT
Directions
Trim any excess fat off the brisket and remove the silver skin.
To create a rub for the brisket, combine SIDS SALT & PEPPER, garlic powder and SIDS CRAZY SALT in a small bowl. Using your hands, rub all sides of the brisket generously. Allow brisket to marinate in the refrigerator overnight.
Add wood chips or chunks to the smoker. Preheat the smoker grill to 105°C and place the brisket inside.
Close the lid and let it smoke until the internal temperature of the brisket reaches 75°C. (approximately 6-8 hours)
Wrap the brisket into a large piece of oven paper and place it back on the smoker. Continue smoking for about 6 more hours, until the internal brisket temperature reaches 90°C.
Remove the brisket from the smoker and let it rest for about an hour before serving.
Slice, serve, and enjoy!
