Ingredients
Scale
- 1 whole packer brisket (12-15 pounds)
- 1/4 cup kosher salt
- 1/4 cup coarse ground black pepper
- 2 tablespoons granulated garlic powder
Instructions
- Preheat your smoker between 325°F and 350°F.
- Trim the brisket by removing all of the sliver skin and fat off the meat side. Leave a quarter inch of fat on the bottom and cut away at any hard fat that won't render. Round off any sharp edges or corners.
- Combine salt, pepper and granulated garlic powder until evenly mixed tougher. Season the brisket all over, evenly coating all sides. If time permits, allow the brisket to sit at room temperature for an hour before placing onto the smoker. If you are rushed on time, you can place the brisket into the smoker now.
- Smoke the brisket fat side down until it reaches an internal temperature of 165°F. Spritz with water after the first hour as needed to avoid dry spots on the surface of the brisket.
- Once the brisket reaches 165°F and has a nice bark, wrap it tightly with butcher paper. Place the wrapped brisket back onto the smoker fat side down.
- Once the brisket reaches an internal temperature of 205°F, remove from the smoker.
- Wrap the brisket with a towel while it's still in the butcher paper and place into a cooler with the lid closed to rest. Rest for at least one hour and up to six. If you do not own a cooler you can also rest the brisket in your oven with the door closed for at least an hour.
- Slice the brisket flat across the grain about the width of a pencil until you reach the point. Rotate 90 degrees and finish slicing. Serve immediately.
- Prep Time: 1 hour
- Cook Time: 6 hours
- Category: Main
- Method: Smoking
- Cuisine: BBQ
