Directions

1. Preheat your smoker to 120c

2. Trim any of the excess hard fat and loose pieces of meat

3. Season generously with Prime

4. Place the brisket into the smoker and insert a temperature probe

5. Once the internal temperature reaches at least 64c, remove the brisket and wrap tightly with butchers paper

6. Place back into the smoker and cook until the internal temperature of the meat is around 96c/205f and probing tender all over (aim for probe tender first and use temperature as a guide)

7. Once probing tender, remove from the smoker and open the butchers paper up to let the brisket steam off and stop the cooking process — 10-15mins

8. Re-wrap tightly and rest in a cooler/esky for 2-3hrs

9. Slice and serve once rested.

10. Enjoy