Ingredients:

  • 12-14 pound (5.4-6.4 kg) Whole Beef Brisket, point and flat
  • 1/4 cup (60 ml) Coarse Kosher Salt
  • 1/4 cup (60 ml) Coarse Ground Black Pepper
  • 1 tablespoon Garlic Powder (15 ml) (Optional)
  • 1 tablespoon Onion Powder (15 ml) (Optional)
  • 2-3 chunks of Oak or Hickory wood (for smoking)
  • 1/2 cup (120 ml) Apple Cider Vinegar (for spritzing, optional)
  • 1/2 cup (120 ml) Water (for spritzing, optional)
  • Pink Butcher Paper (for wrapping)

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch (0.6 cm) of fat on top.
  2. Generously coat the brisket with kosher salt, black pepper, and optional garlic/onion powder.
  3. Preheat your smoker to 225-250°F (107-121°C). Add wood chunks for smoke.
  4. Place the brisket fat-side up on the smoker grate.
  5. Spritz the brisket with apple cider vinegar and water mixture every 2-3 hours to keep it moist (optional).
  6. When the brisket reaches an internal temperature of 160-170°F (71-77°C), wrap it tightly in butcher paper.
  7. Return the wrapped brisket to the smoker and continue cooking.
  8. Cook until the internal temperature reaches 203°F (95°C) and the brisket is probe-tender.
  9. Remove the brisket from the smoker and let it rest, wrapped, in a cooler or foil pan for at least 2 hours, and up to 4 hours.
  10. Slice the brisket against the grain and serve immediately.