Updated: Dec 26, 2020
1 (10 lb) Brisket Roast
Cash Cow Seasoning or salt & pepper
Prepare and heat your smoker. This process will vary based on the type of smoker you have.
Remove brisket from wrapper.
Rinse and pat completely dry. Trim fat, but leave a thin layer of fat on the brisket.
Season with Cash Cow seasoning or salt & pepper.
Put in smoker fat side down and smoke until internal temperature of the meat reaches 130°F remove from smoker and shut smoker door immediately to keep temperature level. Wrap brisket in foil and place back in smoker until internal temperature reaches 195°F.
Remove from smoker. Unwrap and place on large tray. Let stand for 10 minutes.