Summary

Instructions

1. 1

   Trim the brisket, removing hard surface fat and thinning the fat cap to about 1/4 inch (plan 20-30 minutes).

2. 2

   Season all sides generously with coarse salt and coarse black pepper; add garlic powder if desired for an extra layer of flavor.

3. 3

   Preheat your smoker to 225°F using a clean-burning hardwood (oak as the base with a little cherry is suggested). Aim for consistent heat and thin blue smoke.

4. 4

   Place the brisket on the smoker grates (fat side up for indirect heat or down if using direct heat). Smoke until the internal temperature reaches about 165°F in the thickest part; for a 12-14 lb brisket, this initial phase is often around 8 hours, but cook to temp, not time.

5. 5

   Wrap the brisket tightly in peach butcher paper (folded like a package), then return it to the smoker seam-side down. Maintain 225°F.

6. 6

   Continue smoking until the internal temperature reaches about 202°F in the thickest part, ensuring your probe is in meat, not fat.

7. 7

   Rest the wrapped brisket for at least 1 hour at room temperature, or hold wrapped in towels in an insulated cooler for up to several hours to keep hot and encourage tenderness.

8. 8

   Slice against the grain (separating point and flat or rotating as needed to keep slices cross-grain) and serve. Offer pickles, white bread, pickled onions, and jalapeños; sauce on the side.