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Cookshack Old Fashioned Pit Smoked Beef Brisket


10 lb. briskets, untrimmed
Season to taste
Cookshack Spicy BBQ Sauce


Clean and dry individual briskets. 

Loading the Smoker Load briskets 1 per grill, fat side up. Position briskets so that they do not touch the sides of the oven. Close and latch the smoker's door. Load wood box with 8 oz. hickory wood

Smoke-cook at 225°F for 10 hours. (Brisket should be smoke-cooked approximately 1 hr. per lb. The brisket will be done after 4 - 5 hours. The internal temperature of a well-done brisket is 165°F, but you want to take it to 195ºF internal to tenderize the meat. If you've selected a brisket with some fat on it, it won't dry out.) 

If you plan to chop the brisket, take the internal temperature to 195F. 

When the brisket is done, remove from the smoker and let sit at room temperature for 30 minutes. Serve, or wrap and refrigerate.

Serve with Cookshack Spicy Barbecue Sauce on the side