Lunch: Texas Brisket

Ingredients

7 to 8 pounds choice brisket
Kosher salt and freshly ground black pepper

Instructions

Season the brisket generously with salt and pepper the day before you plan on cooking it. Refrigerate the brisket overnight, then remove the meat from the refrigerator about an hour before you're going to cook it.
Heat a smoker to 225 degrees F and cook the brisket for 6 hours. Remove the brisket from the smoker, wrap it in aluminum foil and return it to the smoker for an additional 4 hours. Rest the meat for 15 minutes before serving.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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