Smoked Brisket

Supplies

• A full packer brisket
• 1/2c kosher (or sea) salt
• 1/2c Pepper
• 2T Garlic powder (optional)
• 2T Onion powered (optional)

Process

If you have time to prep brisket the night before prep and wrap in Saran Wrap for 8 hours or so

Prep

• Mix salt, pepper, onion, and garlic in a small bowl
• Heavily coat the entire brisket with the seasoning (mix more if you need it)
• Store in fridge overnight

Hour 0

• Preheat smoker to 225°
• Let brisket come to room temperature, roughly 1 hour
• Place brisket directly on the grill
• Insert temp probe

Hour 4-5 | brisket internal temp ~160°

• Increase smoker temp to 275°
• Wrap brisket in butcher paper, or tinfoil
• place brisket back on grill

Hour 8-9 | meat temp 201°

• remove from smoker
• Rest for 1 hour

hour 9-10 | Slice and serve!

• Separate the point from the flat along the fat seam.
• Slice each chunk of meat separately going against the grain in roughly 1/4” slices.

serve and amaze!

Notes

The fat seam between the point and flat can be tricky to find your first time. If you use your fingers you can usually find the seam, which then separates easily with just a little help from a knife.

The reason for the 160° wrap, is because the fat starts to render around 160° to 165° and once it starts the meat gets into a temperature stall as the fat renders and evaporates it consumes the energy that would have been used to heat the meat (same principle as most fire safes). So wrapping the meat preserves that evaporated moisture, and helps the meat to continue heating.