Smoked Brisket is a slow-cooked beef classic prepared over steady wood smoke until tender and richly flavored, finished with a dark peppery bark and juicy interior.
Ingredients
1 whole packer brisket, 12 pounds
3 tablespoons kosher salt
3 tablespoons coarse black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons yellow mustard, optional
Wood chunks or splits such as oak or hickory
Instructions
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Trim the brisket, leaving about one quarter inch of fat on the fat cap and removing hard excess fat.
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Pat dry and coat lightly with mustard if using.
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Mix salt, pepper, garlic powder, and onion powder, then season the brisket evenly on all sides.
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Preheat smoker to 225 to 250 degrees Fahrenheit with indirect heat and clean smoke.
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Place brisket on smoker and cook until internal temperature reaches about 160 degrees Fahrenheit.
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Wrap tightly in butcher paper or foil and return to smoker.
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Continue cooking until internal temperature reaches 195 to 205 degrees Fahrenheit and probe tender.
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Rest wrapped brisket for at least 1 hour before slicing against the grain.