Chef Darryl Bell of Napa's Stateline Road Smokehouse shares tips for the perfect brisket

Watch to learn how to smoke the perfect 14-Hour brisket with Chef Darryl Bell: ---The Trim: Leave 1/4-inch of fat and trim edges smoothly so it cooks evenly without burning. --Zero Waste: Melt down the fat trim on the smoker and pour it back over the sliced meat for ultimate juiciness. Save meat scraps for burgers! --The Binder: Use mustard, oil, or mayo to help the rub stick—the flavor won't transfer to the final result. --Go Heavy on Salt:  Season generously --The Low & Slow: Smoke at 250°F (or 225°F) for 13 to 15 hours. The Paper Wrap: At 167°F internal, wrap it in butcher paper and smoke until it hits 202°F. --The KC Way: Slice the lean "flat" side for sandwiches. Dice, sauce, and re-smoke the marbled "point" side for 2 hours to make authentic Kansas City burnt ends!