Instructions: WHAT TO BUY
Purchase a Packers Trim brisket, which bends easily in the middle when you pick it up in its cryovac package at the market. Packers Trim is a cut of brisket that leaves the fat cap on the meat, which is essential to getting that tender, melt-in-your-mouth smoky brisket.

HOW TO PREPARE
Wash it and dry it. It is not necessary to marinate the brisket or apply a rub. The smoke flavor imparted by the hickory wood is all the seasoning the meat needs.

LOADING THE WOOD
Place hickory wood in smokers wood box, using one pound of wood for every sixty pounds of brisket.

LOADING THE MEAT
Load the brisket in your well seasoned Cookshack smoker, fat side up, except for the brisket on the bottom shelf, which is positioned fat side down. Close and latch the smokers door. Set the smoke-cook temperature to 225 . Smoke-cook for 1 hour per pound, based on the weight of the heaviest brisket. For example, if your largest brisket is 10 pounds, smoke-cook for 10 hours.

CHECKING FOR DONENESS
At the end of the cook cycle, test for doneness by pushing on the fat with your forefinger. If it slides or moves, the brisket is done.

PREPARE FOR SERVING
If you wish to serve later in the day, set the hold temp to 160 . If you wish to serve soon, remove it from the smoker and let the meat rest until it cools to 165 internal temperature. When the brisket has reached this temperature, you may wrap it and refrigerate it, or serve it immediately.

REHEATING
To reheat, place thawed unwrapped brisket in the smoker, and heat for 2 hours at 225 . For frozen brisket, extend the reheat time to 2 hours.

Its that easy.

SEASONING YOUR COOKSHACK SMOKER

The best way to break in or season your smoker is to load it with the cheapest fattest brisket you can find, or with chickens. Smoke-cook for 8 hours. The idea is for the fat from the meat to splatter all over the interior of the smoker, coating the walls with grease and smoke. This is comparable to seasoning a cast iron skillet.

Once your smoker has been broken in, clean by removing grills, racks, and wood box from the smoker. Run grills and racks through the dishwasher. Empty the wood box. Wipe the interior of the oven to remove built up grease. Use a wide blade putty knife to remove scale. Do not wash or clean the interior of the smoker with soap, water, or oven cleaner.

NOTES : 1 beef brisket

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