Slow Smoked Brisket

• 21/2 kg51/2 lb beef brisket
• olive oil
• black pepper (generous amount)
• all-purpose BBQ seasoning (such as Seasoned Chaos Daily Chaos)

Instructions

1. 1 Heat a large skillet or griddle over high heat. Sear the brisket on all sides until a deep crust forms, listening for a vigorous sizzle. This helps lock in moisture before the long smoke.
2. 2 Once seared, brush the brisket with olive oil and generously season all sides with black pepper and all-purpose BBQ seasoning, patting the seasoning in firmly to adhere. Flip and repeat on the other side until fully coated.
3. 3 Preheat your smoker to 170°C335°F. Place the brisket fat side down on the smoker, close the lid, and cook undisturbed until the internal temperature reaches 75°C165-170°F, approximately 1.5–2 hours.
4. 4 Remove the brisket and wrap it tightly in multiple layers of heavy-duty aluminum foil, folding and sealing all edges to trap moisture. Return the wrapped brisket to the smoker, increase the temperature to 175°C350°F, and cook until the internal temperature reaches 90-95°C195-200°F. For a 5.5 lb brisket, total cook time is approximately 5 hours.
5. 5 Remove the brisket from the smoker and place it, still wrapped, into an insulated cooler. Allow it to rest for at least 1 hour before unwrapping, slicing, and serving.