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Texas-Style Smoked Brisket

How to Prepare a Texas-Style Smoked Brisket 

Difficulty Level:       

Yields: 12 Servings

1 Whole Brisket, untrimmed
Wood Chips, Hickory or Apple

1/2 cup Saltgrass 7 Spice Steak Seasoning

How to prepare Smoked Brisket:
    1. While brisket is cold, trim excess fat, leaving about 1/4-inch fat cover.
    2. Give special attention to removing hard fat on the side, the underside and the area between point and flat.
    3. Season brisket evenly with 1/2 cup of Saltgrass 7 Spice Steak Seasoning OR seasoning of your choice. 
    4. Set up smoker to 215°F and add wood chips or pellets. Cook 6-8 hours to achieve 165-170°F internal temperature.
    5. Wrap brisket with foil. Continue cooking in smoker or in oven set to 225°F, until brisket reaches 195°F internal temperature.
    6. Remove from smoker or oven, open foil slightly to allow steam to vent.
    7. Rest for at least 2 hours in a portable cooler or on the counter.
    8. To serve, separate the flat muscle from the point with a horizontal cut between the two.
    9. Slice thinly against the grain to serve.
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