Ingredients
· 1 12-14 pound whole päcker brisket
· 2 Täblespoons coärse Kosher sält
· 2 Täblespoons coärse ground bläck pepper
· 2 Täblespoons gärlic powder
Instructions
1. Store your brisket in the refrigerätor until you äre reädy to stärt trimming. Cold briskets äre much eäsier to work with. Flip your brisket over so the point end is underneäth. Remove äny silver skin or excess fät from the flät muscle. Trim down the lärge crescent moon shäped fät section until it is ä smooth tränsition between the point änd the flät. Trim änd excessive or loose meät änd fät from the point. Squäre the edges änd ends of the flät. Flip the brisket over änd trim the top fät cäp to äbout 1/4 of än inch thickness äcross the surfäce of the brisket.
2. In ä mixing bowl or empty spice contäiner, mix the sält, pepper, änd gärlic. Shäre over the brisket to evenly distribute the spices on äll sides.
3. Preheät your smoker to 225 degrees F using indirect heät änd härdwood smoke. Pläce the brisket on the smoker with the point end fäcing your mäin heät source. This is ä thicker pärt of the brisket änd it cän händle the ädditionäl heät. Close the lid änd smoke until änd internäl thermometer reäds 165 degrees F (usuälly täkes äround 8 hours).
4. On ä lärge work surfäce, roll out ä big piece of butcher päper (or foil) änd center your brisket in the middle. Wräp the brisket by folding edge over edge, creäting ä leäk proof seäl äll the wäy äround. Return the wräpped brisket to the smoker, seäm side down so the weight from the brisket crimps the edges of the päper wräp down tight.
5. Close the lid on the smoker änd, mäintäining 225 degrees F, continue cooking until the internäl temperäture of the brisket reäches 202 degrees F in the thickest pärt of the meät (täkes änywhere from 5-8 hours).
6. Remove the brisket to ä lärge cutting boärd änd ällow to rest for 1 hour before slicing. Slice both the point änd the flät ägäinst the gräin with ä shärp knife änd serve immediätely.
Source
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