If you dont trim your brisket the fat will likely not render when its cooked. Cover and smoke according to your recipe or 4 to 5 hours until brisket reaches 185F to 190F and is tender.
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Do not add more wood after the first 2 hours of smoking.
. You will end up with a fatty chewy dish that youll kick yourself for. Place brisket fat-side down on grill rack over pan. Turn once halfway through smoking.
Out of the package your brisket will need some trimming. Add additional coals and water as needed to maintain temperature and moisture. If you trim too much your brisket is likely to dry out after hours in the smoker.
To get a moist juicy tender brisket youll.
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