🥩 Ingredients
- 10–12 lb beef brisket
- ¼ cup kosher salt
- ¼ cup coarse black pepper
- 2 tbsp garlic powder
- Wood chunks for smoking
👩🍳 Preparation
1. Trim Brisket
Trim excess hard fat while leaving an even fat cap.
⏱ 15 min2. Season
Coat generously with salt, pepper and garlic powder.
⏱ 5 min3. Prepare Smoker
Heat smoker to about 250°F (120°C).
⏱ 20 min4. Smoke
Smoke slowly until a dark bark develops.
⏱ 6–8 hours5. Wrap
Wrap in butcher paper and continue cooking until very tender.
⏱ 3–5 hours6. Rest
Rest the brisket before slicing against the grain.
⏱ 1–2 hours📦 Storage
Refrigerate sliced brisket with its juices for up to 4 days.
🍓 Serving Suggestions
Serve with pickles, onions, white bread, beans and barbecue sauce.