• Thaw brisket overnight in refrigerator

  • Rub olive oil on both sides of brisket and season generously with salt and pepper or your favorite rub or seasoning.

  • Start smoker on “Smoke”

  • Place on tray or foil in smoker.  Baste every hour with bone broth, beer, apple cider or cola.

  • Smoke 4 hours.

  • Turn smoker to 225 degrees.  Wrap brisket with foil or put in covered pan.  Cook 4 more hours or until desired tenderness.  Remove from smoker and allow to rest 30 minutes.  Slice thin across the grain.

  • Serve with your favorite barbeque sauce.

Bacon & Greek Burgers
Bison Brats & Hot Dogs