A good beef brisket recipe is a must for any grilling enthusiast, and this recipe from @BeardedBeastBBQ is a great classic method to prepare the meat. If you prefer to wrap your meat or are wanting to give the method a try, this recipe is for you!

Instructions

1. Rub your brisket generously with Char-Griller Original AP rub. Once I rub my brisket, I will wrap it in saran wrap and leave it in the fridge for 4-6 hours before I start smoking it.
2. Get the smoker going to 250-275. I usually aim for the 275 degrees for the AKORN.
3. Wrap the brisket when internal temp reaches 165, or when you’re happy with the bark.
4. Pull brisket off the smoker when internal temp reaches 203 degrees internal or when it probes like butter.
5. Once I pull the brisket from the smoker, I will unwrap it for about 15 minutes, then wrap it back up and place in a well insulated cooler for a hour and half to 2 hours. Then slice and enjoy!