Big Poppa’s Brisket on the Jambo Pit

Directions

1. Start by preheating your Jambo Pit to 250°F, ensuring a consistent and even cooking environment.

2. Trim off excess fat and silver skin from the brisket, then separate the point from the flat to ensure even cooking.

3. Coat the brisket with Big Poppa’s Little Louie’s Seasoning, making sure to cover all sides for maximum flavor.

4. Place the brisket on the Jambo Pit, flat side down. Let it smoke for about 2 ½ hours, spritzing occasionally with apple juice to maintain moisture.

5. Remove the brisket from the smoker. Spritz butcher paper with apple juice and wrap the flat tightly. Wrap the point in foil. Return both pieces to the smoker.

6. Smoke the flat for an additional 3-4 hours and the point for 2 more hours. The brisket is ready when it reaches an internal temperature of 200-205°F.

7. Remove the brisket from the smoker and let it rest for 2 hours. This resting period ensures the juices redistribute for a moist, tender bite. Slice against the grain and enjoy!