What you need
One 6-7kg (12-14 lb) beef brisket.
Smokey Joes Gunpowder & Espresso Rubs
what to do
Take brisket out of fridge, remove from package, trim and season liberally with 50/50. (Make sure to trim as soon as you pull out of fridge – once it starts to come to room temp the fat will begin to soften and makes it harder to cut). Let sit out for an hour before putting on smoker, that way it comes to room temp.
Get your smoker going to around 175c or 350f degrees
Place the brisket (fat side up) on the grate. Shut the lid and then adjust your temp to 135c or 275 degrees.
Smoke the brisket until the internal temperature of the meat reaches 85c or 180f degrees, which typically takes between 6-8 hours.
Remove from smoker, double wrap in foil and place back on the smoker until the internal temp reaches 95c or 202f, usually about 1-2 more hours. Once internal temp is reached, remove from smoker, wrap in a towel and place in a cooler for 2-3 hours to let rest. It should probe like hot butter at this stage
Unwrap slice and enjoy!