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Preheat smoker to 250°F according to manufacturer’s directions. Add 2-3 cups of soaked wood to hot coals.* Place a drip pan with water up to 2/3 from fill line.
Using a sharp knife, clean the excess fat leaving 1/3 “of fat in the cap. Remove any silver skin.
Prepare Seasoning Rub and Season brisket. Adjust seasoning according to weight of brisket.
Place brisket in the smoker, off the direct heat, close lid and smoke 50-60 minutes per lb. For a whole 10-12 lb. brisket, calculate 10-12 hours.
Baste every hour with basting liquid, checking the fire so temperature of smoker remains at 225-250 F. Add more coal and wood chips as needed.
When bark (dark crusty layer) is formed, wrap tightly with butcher paper or aluminum foil. Return to smoker and smoke until flat side is tender and reaches 200 F and thickest part is at 165 F.
Let it rest, wrapped for about 1 hour before slicing. Serve with BBQ sauce.
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