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+## Smoked brisket notes
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+
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+### Ingredients
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+
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+- brisket
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+- salt
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+- rough cracked pepper
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+- neutral oil
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+- granulated garlic
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+- onion powder
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+- hicory chips
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+
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+### INSTRUCTIONS
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+
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+#### Night before
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+
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+Trim fat and salt both sides liberally.
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+Put on a rack inside a sheet pan uncovered in the fridge overnight
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+
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+#### Day of
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+
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+Estimated cook time is around 8 hours
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+
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+- Set smoker for 220 and allow to heat up while prepping - do not use water in the pan
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+- Lightly coat the brisket with oil and rub in onion powder, garlic, pepper and a little more salt
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+- Add two probe thermometers on in the thick side and one in the this side
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+- Smoke for ~5 hours until the temperature stalls at ~165 degrees
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+- Add wood chips every 45 minutes to ensure good smoke while keeping the vents less than 1/2 open
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+- Wrap in foil or butchers paper (preferred) and up the smoker temperature to 245 until thin end is ~210 degrees
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+- Rest for 1 hour before eating
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Chris Mague