Trim excess fat and fat cap of the brisket down to ¼”.
2
Season generously with Rodeo rub and allow to sit for 1 hour at room temp to help rub absorb and for meat to temper.
3
Set smoker to 250°F. Place the brisket in the smoker fat cap side down to start. Smoke for 6 to 8 hours or until the internal temperature reaches 165°F.
4
Wrap the brisket in butcher paper, flip and return to the smoker to continue cooking for another 6 to 8 hours, or until the internal temperature reaches 200°F. You will want to monitor the temperature of the meat closely toward then end so as not to overcook the meat. Overcooked brisket is fine for shredding, but you will not be able to effectively slice and serve.
5
Place the brisket in an empty cooler with a tight lid and allow it to rest for 1-2 hours before serving and slicing.
