Smoked Brisket

  • 1 “packer” cut brisket, 12-16lbs
  • 1/3 cup coarse salt
  • 1/3 cup cracked pepper
  1. 24 hrs before smoking, trim brisket (see below for trimming instructions) and generously season with salt and pepper covering the whole piece of beef. Place on a wire rack on a sheet tray, cover with parchment paper and let sit overnight in the fridge.
  2. Preheat smoker to 225°. Place brisket on grates (fat side down) and smoke until internal temperature reaches 160°, approximately 5-6 hours.
  3. Once at 160° remove from smoker and wrap brisket in butcher paper or aluminum foil. Return to smoker until internal temperature reaches 200°. Remove from smoker and let rest for at least 1 hour.
  4. Unwrap brisket, place on a cutting board and slice against the grain for optimal tenderness.
  5. Additional trim instructions: Remove excess fat and silver skin from “cap” side. Remove large piece of hard fat that connects flat and the point. Leave at least 1/4in of fat on “bottom”, this is the side that will be on the grate in the smoker.
  6. Trim side to “square up” brisket to ensure even cook!