what our readers think
"I used lots of salt and was afraid that it would be too salty, but trusted the recipe. The results were amazing- after 10 hours total cook time the brisket was juicy tender and full of flavor."
– brisket – coarse sea salt
Dry brine the brisket. To do so, sprinkle both sides and the edges of the brisket with sea salt. Place the brisket in a large casserole dish or on a cooling rack and refrigerate at least 12 hours, ideally 24 to 48.
Place the meat on the smoker fat-side down, then replace the lid. Allow the meat to smoke, undisturbed for 6 to 9 hours (depending on the size of the brisket...more on that later).
Once the brisket has a deep red-brown finish on the outside and the fat appears caramelized, remove it from the smoker and double wrap it in foil.