DIRECTIONS
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Thaw brisket overnight in refrigerator
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Rub olive oil on both sides of brisket and season generously with salt and pepper or your favorite rub or seasoning.
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Start smoker on “Smoke”
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Place on tray or foil in smoker. Baste every hour with bone broth, beer, apple cider or cola.
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Smoke 4 hours.
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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.
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Serve with your favorite barbeque sauce.
