Simple Montreal spiced Smoked Brisket

Ingredients

Ingredients

• 12 lb beef brisket
• 2 tbsp olive oil
• 1/2 cups montreal steak seasoning

Instructions

1. Trim excess fat from the brisket leaving a 1/4-inch layer on top.
2. Rub the brisket lightly with mustard as a binder.
3. Apply Montreal steak seasoning generously over all sides. Allow brisket to rest in fridge for 12 hours.
4. Preheat smoker to 225 degrees and place brisket fat side up on the grates.
5. Insert a meat probe into the thickest part of the brisket.
6. Smoke uncovered until internal temperature reaches 165 degrees, spritzing with apple cider vinegar every hour after the first 3 hours.
7. Wrap the brisket tightly in butcher paper or foil once it hits 165 degrees.
8. Return wrapped brisket to the smoker and continue cooking until it reaches 205 degrees internal temperature.
9. Remove brisket from smoker and place in a preheated cooler or oven turned off to rest for 1 to 2 hours.
10. Unwrap the brisket and slice against the grain into thin slices before serving.

Notes

Resting the brisket in an insulated cooler prevents it from drying out even if it sits longer than expected.