Smoked Black Pepper Brisket

1. Rub brisket on all sides with Seasoning. Wrap brisket in plastic wrap and refrigerate overnight.

2. Preheat smoker to 225°F according to manufacturer’s directions, using your favorite hardwood, such as mesquite, pecan or hickory wood.

3. Remove plastic wrap and place brisket in smoker, fat side up, on grate. Smoke brisket 3 to 4 hours, or until internal temperature reaches 175°F and a crisp bark (or crust) forms over surface of meat.

4. Remove brisket from smoker. Place brisket in center of large sheet of heavy duty foil, pulling sides up around meat. Pour beef stock around brisket. Wrap brisket completely to seal in stock. Return wrapped brisket to smoker. Cook at least 1 1/2 hours (up to 3 1/2 hours) longer or until meat is tender and internal temperature reaches about 205°F.

5. Remove brisket from smoker. Open foil slightly to vent; let stand 10 minutes. Close and re-wrap foil. Let brisket stand 30 minutes to allow juices to be reabsorbed.

6. Slice brisket across the grain to serve.

Gas Grill Cooking Directions: Prepare brisket as directed above, refrigerating overnight. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side of grill to medium-high. Turn off burner on other side of grill. Remove plastic wrap and place brisket, fat side up, in large disposable foil pan. Place pan on unlit side of grill. Close grill. (Maintain a grill temperature of 275°F to 300°F by adjusting the lit burner as necessary.) Grill 4 to 5 hours until internal temperature reaches 190°F to 200°F, basting occasionally with pan drippings after first 2 hours of cook time. Remove brisket from grill. Cover pan with foil. Let stand 30 minutes to allow juices to be reabsorbed. Slice and serve warm on rolls with pan juices, sliced red onion and pickled jalapeños, if desired.