First, start with a nice packer brisket between 10 and 12 pounds. I usually try to buy a Choice grade when available.

Next I trim the deckle (the piece of fat on top) even with the rest of the flat part of the brisket.I trim all of the fat on the bottom to about 1/8 of an inch. I also cut an edge of the corner of so I'll know which way the grain runs when I'm ready to cut slices.

Then I season it heavy all over the exterior of the meat to create a nice bark and add a great flavor.

Place on the smoker at 225*

Here is the brisket just before wrapping in foil. I wrap around 165*. Notice the nice color on the exterior.

Here is the brisket just before slicing.

Sliced brisket ready to eat.