Brisket like a Pit Boss!
2 Per Pound
A brisket, warrior blend, smoker and a sprinkle of patience is all you need to impress any brisket aficionado. Just ensure you select a great cut of meat and one that has a packer’s cut. A packer’s cut
means that the brisket has a a nice even quarter to a third of an inch thick fat cap with no gouge marks exposing the meat. In addition you want a brisket that is pretty evenly thick on all sides and rounded briskets, well they just cook better than squared ones.
1 beef brisket, 3-5 pounds
Traditional Warrior Blend
Generously coat the beef brisket with olive oil.
For each pound of brisket, coat the meat with a tablespoon of Traditional Warrior Blend.
Place in smoker or oven with the fat side facing up.
Cook the brisket for 1.5 hours per pound at 225 degrees, Rotating at the half-way point.
Rest the brisket rest for about two minutes per pound before serving or internal temperature has reached between 180 and 195 degrees.