Smoked Brisket
Easily create a tender and flavorful smoked brisket at home that rivals your favorite BBQ joint with this step-by-step guide.
Ingredients
Brisket Preparation
- 10 pounds Whole packer brisket Look for even thickness and plenty of marbling.
- 1 tablespoon Kosher salt For initial seasoning.
- 1 tablespoon Coarsely ground black pepper For initial seasoning.
- 1 tablespoon Garlic powder Optional, for added flavor.
- 2 tablespoons Oil To help the seasoning stick.
Smoking Process
- 1 cup Wood chips (oak, pecan, or hickory) Choose your favorite wood for smoking.
Instructions
Preparation and Trimming
- Trim the brisket, removing excess fat to about a quarter inch.
- Pat the brisket dry with paper towels.
Seasoning
- Rub the brisket all over with oil.
- Generously coat with kosher salt, coarsely ground pepper, and garlic powder.
- Let it sit at room temperature for 30 minutes before smoking.
Smoking
- Preheat the smoker to maintain a temperature of 225-250°F.
- Place the brisket in the smoker, fat side up.
- Spritz or mop the brisket every hour to maintain moisture.
- When the internal temperature of the brisket reaches 160°F, wrap it in butcher paper or foil.
- Continue cooking until the internal temperature reaches 203°F.
Resting
- Remove from the smoker and let it rest for at least 1 hour before slicing.
Serving
- Slice the brisket thick for the point and thinner for the flat.
- Serve with classic sides like white bread, pickles, and onions.
Notes
Don’t be afraid to experiment with your seasoning. Each smoker cooks differently, and patience is key for the best result.