Slow smoked beef brisket is one of my favorites to cook. Brisket takes a long time to cook but it is worth it. I started with a 19 pound brisket and trimmed a good majority of the fat off then injected it with beef broth. I rubbed Olive oil in both sides so the seasoning would stick. For the seasoning I used a combo of John Henry’s Texas Brisket Rub and Meat Churches The Gospel I put a lot of seasoning on both sides and let the brisket sit for a while. I used pecan and cherry pellets mixed at a 50/50 ratio 7 pounds of each. I started cooking the brisket at 220 degrees for the first 5 hours. After the first 5 hours I pulled the brisket off wrapped it in foil and let it cook for another 5 hours at 235 degrees until the brisket reached 200 degrees and my thermometer would go in the brisket very easily like a hot knife through butter. I let the brisket rest in the foil for 2 hours then sliced it thin cutting against the grain.