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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
- In a mixing bowl or empty spice container, mix the salt, pepper, and garlic
- Share over the brisket to evenly distribute the spices on all sides
- Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke
- Place the brisket on the smoker with the point end facing your main heat source
- This is a thicker part of the brisket and it can handle the additional heat
- Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours)
- On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle
- Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around
- 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
- 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)
- Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing
- Slice both the point and the flat against the grain with a sharp knife and serve immediately
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