Corned Beef Brisket

Texas Smoked Beef Brisket Mexican

Texas Smoked Beef Brisket Mexican

Ingredients

Servings : 18 people

• 1 12-14 pound whole packer brisket
• 2 Tablespoons coarse Kosher salt
• 2 Tablespoons coarse ground black pepper
• 2 Tablespoons garlic powder (optional)

Method

1. In a mixing bowl or empty spice container, mix the salt, pepper, and garlic
2. Share over the brisket to evenly distribute the spices on all sides
3. Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke
4. Place the brisket on the smoker with the point end facing your main heat source
5. This is a thicker part of the brisket and it can handle the additional heat
6. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours)
7. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle
8. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around
9. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight
10. Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours)
11. Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing
12. Slice both the point and the flat against the grain with a sharp knife and serve immediately