Ingredients:

  • 1 (12-14 pound) beef brisket, packer cut (5.4-6.3 kg)
  • 1/4 cup coarse kosher salt (approximately 60 ml)
  • 1/4 cup freshly ground black pepper (approximately 60 ml)
  • 2 tablespoons garlic powder (approximately 30 ml)
  • 2 tablespoons onion powder (approximately 30 ml)
  • 1/4 cup smoked paprika (approximately 60 ml) optional
  • Heavy-duty aluminum foil or butcher paper (optional)

Instructions:

  1. Trim the brisket, leaving about 1/4 inch of fat on the fat cap side.
  2. Combine salt, pepper, garlic powder, onion powder and smoked paprika (optional) in a small bowl. Generously coat the brisket on all sides with the rub.
  3. Preheat your smoker to 225°F (107°C) using your chosen wood for smoke.
  4. Place the brisket, fat side up, directly on the smoker grate.
  5. Spritz the brisket with water, apple cider vinegar, or beef broth every 1-2 hours to maintain moisture.
  6. Once the brisket hits the stall (around 150-170°F or 65-77°C), wrap it tightly in heavy-duty foil or butcher paper.
  7. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C). Probe for tenderness, it should feel like butter when you insert the thermometer.
  8. Remove the brisket from the smoker and let it rest, wrapped, in a cooler (faux Cambro) or wrapped tightly in towels, for at least 2 hours, or up to 4 hours. This is crucial for tenderness.
  9. Slice the brisket against the grain. Separate the point (fatty end) from the flat (lean end). Slice the flat into thin slices. Rotate the point and slice against the grain as well.