Ingredients
Scale
- 1 whole brisket (10-12 pounds)
- 2 tablespoons of kosher salt
- 2 tablespoons of black pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- Wood chunks (hickory or mesquite)
- Water (for the smoker)
Instructions
- Trim excess fat from the brisket, leaving about a quarter-inch for flavor.
- Mix kosher salt, black pepper, garlic powder, and onion powder, then apply the rub generously to the brisket.
- Preheat the smoker to 225°F and add wood chunks.
- Place the brisket fat side up in the smoker.
- Monitor the internal temperature, aiming for 195°F to 205°F.
- Remove the brisket, wrap it, and let it rest for at least an hour.
Notes
- Experiment with spices for a personalized touch.
- Patience is key; the longer the brisket cooks, the more tender it becomes.
- Prep Time: 30 minutes
- Cook Time: 10-12 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Carnivore