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Preheat a smoker to 275 degrees F. We like to use oak/hickory mix for smoke on the brisket.
Place the brisket into the smoker until the internal temperature reaches 165 degrees F, 3 hours 30 minutes to 4 hours. Either wrap the brisket in foil or place in a covered pan, adding 1/2 cup of water or so to the wrap or 1 cup water to the pan. Continue cooking the brisket until the internal temperature reaches 200 to 205 degrees F. A thermometer probe should slide into the meat pretty easily without much resistance when it is done.
Let rest for at least 25 minutes before slicing and serving. Enjoy!
Cook's Note: Instead of adding water to the brisket, you can also use a mixture of water and beef broth or a room-temperature cola.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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