Directions
- 1Trim the brisket and save the trimmings for brisket beans.
- 2Apply a Dalmatian rub of kosher salt, coarse black pepper, and a smidge of garlic powder to the brisket.
- 3Place the brisket directly on the pellet smoker.
- 4Smoke the brisket at 225 until it reaches 170 degrees.
- 5Spritz the peach butcher paper with water for pliabilty.
- 6Wrap the brisket in the peach butcher paper once and then twice.
- 7Put the wrapped brisket back in the smoker, or finish it in the oven.
- 8Once the brisket hits 203 degrees, wrap it in a beach towel and place in an insulated cooler until morning.
- 9In the morning slice and chop the brisket.
Ingredients
- 1 brisket
- 1 Dalmatian rub kosher salt
- 1 Dalmatian rub coarse black pepper
- 1 smidge garlic powder
- 1 apple cider vinegar
Equipment
pellet smokerbutcher paperslow cookerinsulated coolerbeach towelmeat thermometer
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