12 lb brisket trimmed well

Blanchard’s Blend Cajun Seasoning

Brown sugar

Parkay spray butter

Heavy duty foil

 

Method

Sprinkle Blanchard’s Blend Cajun Seasoning  and brown sugar on brisket, and rub it in well. Let sit over night in the refrigerator . Take brisket out and let sit for 1 hour to get to room temp. Heat smoker to 250 degrees using mesquite wood . Place brisket in smoker and spray with Parkay. Close smoker and let smoke for 3 hours . Open up smoker and mist brisket with Parkay.  Close smoker and cook till internal temp of 160 degrees. Then pull brisket out and wrap with foil and return it to smoker . Cook until internal temp gets to 205-210 . Pull it out of smoker and rest for 1 hour . Now you can slice it up . Eat and enjoy!!!