Direct Heat Brisket! We breaking all the rules today! First I I trimmed and seasoned the brisket. When trimming you want to make sure you leave more fat on the brisket than usual because this will act as a protective barrier when cooking over direct heat. I ran my direct heat smoker between 250 and 275 degrees. Next, I smoked the brisket for 2 hours, then flipped and spritz it. I flip & spritz the brisket every 2 hours. After 6 hours of flipping and spritzing, it was time to foil boat the brisket. The brisket reached an internal temp of 200 degrees after a total cook time of 8 hours. I like to let the brisket rest for at least 3 hours, the longer the better.
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