Ingredients:

  • 1 (12-14 pound) full packer brisket, untrimmed
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Wood chunks (oak, hickory, or a blend)

Instructions:

  1. Trim the brisket, leaving about ¼ inch of fat on the fat cap. Season generously with the salt, pepper, garlic powder, and onion powder.
  2. Preheat your smoker to 225°F (107°C). Add wood chunks to create smoke.
  3. Place the brisket fat-side up on the smoker grate. Maintain a consistent temperature and smoke for approximately 6-8 hours, or until the internal temperature reaches 165°F (74°C).
  4. Wrap the brisket tightly in butcher paper.
  5. Return the wrapped brisket to the smoker. Continue cooking until the internal temperature reaches 203°F (95°C). Probe the brisket with a thermometer – it should feel like probing softened butter.
  6. Remove the brisket from the smoker and let it rest, still wrapped, for at least 2 hours (or up to 4 hours) in a pre-warmed cooler or wrapped in towels.
  7. Slice the brisket against the grain, about ¼ inch thick. Serve immediately.