- 10-12 Lb beef brisket, fat trimmed to ¼” thickness
- ⅓ Cup kosher salt
- ⅓ Cup black pepper
- Season the brisket with salt and pepper.
- Let the brisket sit at room temperature for an hour.
- Preheating your Z Grill at smoke.
- Place brisket, fatty side up.
- Rotate every 3 hours flip over.
- Smoke until meat is very tender.
- Let the brisket rest at least 30 minutes