9–11 hours, depending on size
Prepare your brisket by trimming off the fat and sinew. Then rub both sides of the brisket thoroughly with your spice mix to enhance the flavour profile at the end of the cook.
Get your smoker up to 115°C and rack your brisket for 3 hours. It should then be ‘boated’ inside your smoker for a further 6–8 hours. A ‘boat’ is an open foil construction used to hold liquid and allow food to rest in its own juices.
Spritz throughout your cook with water, checking hourly. You want your brisket to be juicy.
Use a probe to check your brisket is ready. When it reaches 82°C to 90°C, it’s good to go.