Recipe Instructions:
Ingredients:
1 beef brisket, about 4-5 lbs: Approximately 1814-2268 grams (depending on weight)
Salt and black pepper to taste
Wood chips for smoking (hickory or oak recommended)
Instructions:
Preparation:
Preheat your smoker to 225°F (107°C).
Trim and Season the Brisket:
Trim excess fat from the brisket, leaving a thin layer for flavor and moisture.
Season the brisket generously with salt and black pepper.
Smoking:
Place the seasoned brisket in the preheated smoker.
Smoke the brisket for approximately 1.5 hours per pound of meat, or until the internal temperature of the thickest part reaches 195-205°F (90-96°C).
Rest and Slice:
Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute within the meat.
Serving:
Slice the smoked brisket against the grain for optimal tenderness.
Serve hot as your OMAD meal, traditionally accompanied by coleslaw and barbecue sauce.
