Smoked Brisket - Low and Slow (overnight) on the Drum Smoker

Описание: How to smoke a Brisket. The first thing we need to do is make a Rub. Kosher salt, Coarse Ground Pepper and Garlic Salt will do. Time to trim up our 18-pound Brisket. Trim off how much Fat you like. I will get rid of all hard Fat and any excessive Fat more than a quarter inch thick. Don't forget to round off the Flat and make the Brisket more uniform. After we trim up the Brisket, it's time to put the Rub on. Once all the Rub is on the Brisket add some fresh Cracked Pepper from the Pepper Grinder. Put in the Fridge for 4-1/2 hours. Take out 15 minutes before putting on Smoker. Fire up the Drum and aim for a target temp of 225 degrees. Put on the Drum Smoker Fat side down. Smoke all night long and pull off when 154-degrees internal. Wrap in foil and place back on smoker, increase Drum temp to 250 degrees. Continue smoking until internal temp of 202-degrees then check for tenderness. This Brisket was very tender, and internal temps were reading 207 to 208 degrees with my instant-read. Cover with a towel and place in cold oven to rest for 2 hours. Smoked for 12-1/2 hours then rested for 2 hours. Time to enjoy!

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