• 14 lb brisket
• 1 cup coarse salt
• 1 cup cracked black pepper

1. Trim fat from brisket
2. Mix salt and pepper and coat brisket with the mixture
3. Wrap coated brisket in butcher paper
4. Cook in the smoker at medium-low heat until the internal temperature of the thickest part of the brisket reaches 200F (approximately 8
5. Remove brisket from smoker and allow to rest in a closed cooler for 2 hours

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