Don’t let the size of this cut intimidate you — this monster of a brisket is easy to prepare, requiring low-and-slow cooking to get those ultra-tender slices..
17 lb Chairman’s Reserve® brisket
Kosher salt, to taste
Black pepper, to taste
- Set your smoker to 225°F.
- Trim your brisket and leave about a quarter inch of fat. Heavily season the brisket with salt and pepper on both sides.
- Place in the smoker until the brisket probes like butter. Some like to wrap the brisket when it hits 165°F (known as the stall).
- Let rest for at least 2 hours. Then separate the point from the flat, turn 90 degrees and slice.
Recipe courtesy of Gabe Weiss.