[VIDEO] Smoked Brisket Step-By-Step

Smoked Brisket From Start to Finish

Lesson Learned:

1) Injected and rubbed the brisket down just one hour before throwing it on the smoker (do that the night before).
2) Cooked at 275° instead of my normal 200°-225°
3) Braised in beef broth w/ the meat side down for about 2 hours (fat cap up)

What They Say:

“Nice smoked brisket recipe. Tried the cherry wood and that was a great choice. With the flies, I fill a ziploc sandwich bag with sugar water and pin it up an hour ahead of time.”

“I think I salivated about a quart watching this video”

“Great video. Help me to see what to do. Thanks for the help. My brisket turned out beautifully”

Source: StokedOnSmoke