SMOKED TEXAS BRISKET

by Xavier Labelle

INGREDIENTS                           

  • 10-12 Lb beef brisket, fat trimmed to ¼” thickness
  • ⅓ Cup kosher salt
  • ⅓ Cup black pepper

DIRECTIONS   

  1. Season the brisket with salt and pepper.
  2. Let the brisket sit at room temperature for an hour.
  3. Preheating your Canadian Grill at smoke.
  4. Place brisket, fatty side up.
  5. Rotate every 3 hours flip over.
  6. Smoke until meat is very tender.
  7. Let the brisket rest at least 30 minutes
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