Trim the brisket, leaving about 1/4 inch of fat cap. Square off thin edges.
Coat lightly with binder, then rub all over with equal parts salt and pepper.
Smoke fat-side up at 225°F using oak or hickory.
Spritz with water or apple cider vinegar each hour after the first 3 hours.
When the bark is set and internal temp stalls (~165°F), wrap tightly in butcher paper.
Continue until the thickest part of the flat probes tender at 200–205°F.
Rest wrapped in a cooler for at least 1 hour (2 is better), then slice against the grain.
How long does it take?
Budget about 1 to 1.5 hours per pound at 225°F, plus a 1–2 hour rest. A 13 lb brisket usually runs 13–18 hours. Start the night before for a dinner cook.
FAQ
Fat side up or down?
Fat side up on most pellet and offset smokers so rendering fat bastes the meat. If your heat comes from directly below, fat side down protects the meat.