Smoked Whole Packer Brisket
A whole packer brisket rubbed with salt and pepper, smoked low and slow, and rested before slicing.
Equipment
- Smoker
- Oak, pecan, or hickory wood
- Instant read thermometer
- Butcher paper or foil
Ingredients
Main Ingredients
- 10 lb whole packer brisket even thickness with plenty of marbling
- ¼ cup kosher salt
- ¼ cup coarsely ground black pepper
- 1 tbsp garlic powder
- 2 tbsp oil to help the rub stick
Instructions
Cooking
- Trim and season. Trim the fat to 1/4 inch, rub with oil, coat with salt, pepper, and garlic powder, and rest 30 minutes.
- Smoke. Smoke fat side up at 225 to 250 degrees F, spritzing every hour.
- Wrap. Wrap in butcher paper or foil when the internal temperature reaches 160 degrees F.
- Finish. Continue to 203 degrees F, then rest at least 1 hour.
- Slice. Slice the point thick and the flat thinner, against the grain.
Notes
Substitutions: Use pecan, oak, or hickory wood, and skip the garlic powder if you prefer.
Tips: Each smoker runs differently, so cook to probe tenderness.
Storage: Refrigerate up to 4 days or freeze up to 3 months.
Nutrition is an estimate per cooked, trimmed serving.