Smoked brisket. I keep the trimming to a minimal. Shave off all the hard fat and leave about 1/4” of fat on the top. I try to get it as even and aerodynamic as possible. This will ensure the brisket cooks evenly.⠀ ⠀ A little yellow mustard for the binder and then hit heavy with Hardcore Carnivore Black and some extra corse ground black pepper. The brisket hits the Big Green Egg at 225 degrees, over a water pan and some hickory wood chunks for extra smoke.⠀ ⠀ Cook it until the bark is nicely deve

Our tried and true Easy Smoked Brisket Recipe with step by step instructions and how to get a smoky, tender and juicy beef brisket every time. We cook brisket at least twice a month and have perfected the easiest method for the best brisket ever. RECIPE HERE --> https://www.missinthekitchen.com/easy-smoked-brisket/ | Miss in the Kitchen