Brisket

Brisket, slow smoked to perfection with Prescott Spice Company’s smoked salt. Mix equal parts of smoked salt and black pepper for the rub.  Smoked at 250º spraying with a water bottle every half hour for the first three hours.  When the meat is between 160º-170º, wrap it in foil or butcher paper.  Continue cooking until temperature reaches 203º. Keep covered, remove and rest for at least a half hour but an hour is better. Let the picture be a guide for the cutting.  The flat and the point are cut at different angles because of the grain of the meat. Pictured above is the flat on top and the point at the bottom. Pair this with the Prescott Spice Company’s Spicy Homemade BBQ Sauce for some incredible BBQ!