Step1: Soak wood chips in a bowl of water, 8 hours to overnight.
Step2: Soak wood chips in a bowl of water, 8 hours to overnight.
Step3: Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
Step4: Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
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My Italian grandma taught me this method, and I’ve never stopped using it!
