Smoked Brisket

Prep Time: 30 min | Cook Time: 12 hrs | Servings: 10

Ingredients

• 1 whole packer brisket (12-14 lbs)
• 1/4 cup coarse black pepper
• 1/4 cup kosher salt
• 2 tbsp garlic powder
• 1 tbsp onion powder
• Yellow mustard for binder

Instructions

1. Trim the brisket, removing excess fat to about 1/4 inch
2. Apply a thin coat of yellow mustard as a binder
3. Season generously with the pepper, salt, garlic, and onion powder
4. Preheat smoker to 225F using oak or hickory wood
5. Place brisket fat side up on the smoker
6. Smoke until internal temp reaches 165F (about 6-8 hours)
7. Wrap in butcher paper and return to smoker
8. Continue smoking until internal temp reaches 203F and probe tender
9. Rest in a cooler for at least 1 hour before slicing
10. Slice against the grain

Notes

• The stall happens around 150-165F, wrapping helps push through it
• Rest is critical, longer rest = juicier brisket
• Save the point for burnt ends