DIRECTIONS
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.
