👨🍳 Instructions
1. Trim brisket fat cap to 1/4 inch
2. Apply generous coating of BBQ rub
3. Let sit at room temperature 1 hour
4. Set up smoker for 225°F with wood chips
5. Smoke 1-1.5 hours per pound (10-15 hours)
6. Wrap in butcher paper when internal temp hits 165°F
7. Continue smoking until 203°F internal temp
8. Let rest 1 hour before slicing
9. Slice against the grain, serve with BBQ sauce