Tender and juicy smoked beef brisket
Mix the kosher salt and black pepper in a shallow bowl.
Shake a generous amount of the salt and pepper rub onto the meat. Pat the rub into the surface and make sure every part of the brisket is covered.
Preheat the smoker to 225F and add wood chips. I used oak wood for this recipe.
Place the meat inside the smoker with the fat side facing up. This will baste the meat in the fat's juices.
Smoke the meat for 4 hours. The internal temperature of the brisket should be 165F before removing it.
Once the meat is at 165F, remove it from the smoker.
Wrap the brisket tightly in butcher's paper to keep the juices in.
Return the brisket to the smoker for another four hours or until the meat's internal temperature reaches 205F.
Remove the brisket from the smoker.
Let it rest at least 30 minutes before slicing. This allows the meat to retain its juiciness.