Smoked Brisket for Beginners

• 10 lb Whole packer brisket10 to 12 lb before trimming
• 1/4 cup Kosher salt
• 1/4 cup Coarse black pepper
• 1 tbsp Garlic powderoptional
• 1/2 cup Beef brothfor wrapping, optional

Equipment

• Smoker
• Sharp trimming knife
• Probe thermometer
• Butcher paper or heavy foil
• Cooler or insulated rest box

Instructions

1. 1

   Trim hard fat and thin ragged edges from the brisket. Leave about 1/4 inch of fat cap where possible.

   ⏱ 20 min

2. 2

   Mix salt, pepper, and garlic powder. Season the brisket evenly on all sides and let it sit while the smoker heats.

   ⏱ 30 min

3. 3

   Heat the smoker to 250 F. Place the brisket on the grate with the thick end toward the hotter side of the cooker.

   ⏱ 10 min

4. 4

   Smoke until the bark is dark and set, usually when the brisket is around 165 to 175 F internally.

   ⏱ 420 min

5. 5

   Wrap tightly in butcher paper or foil with the broth if using. Return to the smoker and cook until a probe slides into the flat with little resistance, often around 200 to 205 F.

   ⏱ 240 min

6. 6

   Rest the wrapped brisket in a warm cooler or low oven for at least 2 hours before slicing.

   ⏱ 120 min

7. 7

   Slice the flat across the grain. Turn the point and slice or cube it for saucy burnt ends.

   ⏱ 10 min