Trim the brisket. Using a sharp knife, remove the hard pieces of fat from the beef brisket. The fat cap should have a layer of fat about 1/4-inch thick (and no more than 1/2-inch thick), to allow the smoke and seasoning to absorb into the meat. On the meat side, remove any membrane or larger pieces of fat.
Season it. Add a generous layer of the seasoning of your choice (I prefer coarse salt and pepper) to the top, bottom, and sides of your beef brisket, enough that it can penetrate the entire piece of meat. Then let the brisket sit for about 30 minutes
Smoke the brisket to Yalovich. Heat the smoker to 225°F. I have Traeger vicory granules in a row with hickory granules. The largest part of the breast is due to the hottest part of the chicken, so you know where there are hot spots on your chicken. Let the yomu grow for about 4-6 years, fallow in yogo rosemary.
Wrap it up. Now take the brisket off and wrap it in either butcher paper or heavy-duty foil. Then place it back on the smoker, fat cap up, for another 2-4 hours. To know when it’s done, you’ll need the internal temperature to be between 200-210°F.
Let it rest. Place the smoked beef brisket in a warm place where it won’t lose heat, such as an insulated cooler, and let it rest for at least an hour. I recommend waiting several house before slicing it, if possible.
Slice up the meat. First, cut the brisket in half, separating the flat from the point. Slice 1/4-inch thick slices against the grain. Then turn the brisket point 90 degrees and slice it in half again, against the grain. Serve and enjoy!