Smoked Brisket

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• Step 1

  Soak hickory wood chips in water for 15 minutes
  Trim brisket so that only a thin layer of fat is left on top
  Rub brisket with ½ of the spice rub covering both top and bottom
  Put smoker on 275F and place drained wood chips in the smoking pan
  Once to temperature, place the briskets in 2 ½” hotel pans
  Cook in the smoker for 2 hours

• Step 2

  Remove from smoker, add the soy marinade, place in 4” hotel pans, double wrap hotel pan with aluminum foil so you have a tight seal, and place in the oven @ 275.
  Check after 6 hours.

• Step 3

  Pull the brisket out of the oven once it is tender.
  Place on a sheet tray and coat top with other half of the spice rub.
  Wrap the tray with plastic and let rest for 20 minutes
  Save excess liquid for reheating, reduce remaining liquid to use as a glazing sauce.
  Slice and serve or glaze and put on a bun for sandwiches.

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