RECIPE
- set smoker to 220 degrees
- 15 to 20 pound brisket
- clean the brisket from unnecessary fat
- cover brisket with olive oil to use as a binder
- add Celtic Ocean Salt
-add any seasoning you like (I prefer Rudy’s Texas Bar-B-Q Dry Rub
- place brisket in smoker and when internal temperature reach 165 take out
- double tap brisket with butcher paper
- place rapped brisket in smoker (220 degrees)
- when internal temperature reaches 205 take brisket out
- place brisket in an empty cooler (soda cooler) for 2 hours
- take brisket out, unwrap it, and cut it on a cutting board