Ingredients
1 whole packer brisket (10-12 pounds)
Coarse salt
Coarsely ground black pepper
Garlic powder
Onion powder
Paprika
Cayenne pepper
Wood chips (preferably oak or hickory)
Barbecue sauce (optional)
Directions
Start by preparing your smoker. Preheat it to 225°F (107°C).
Trim excess fat from the brisket, leaving ¼ inch of fat on top.
Combine salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to make a rub.
Coat the brisket with the rub evenly on all sides.
Place the brisket in the smoker fat-side up and add wood chips for smoke.
Cook the brisket for about 1 hour per pound until it reaches an internal temperature of 203°F (95°C).
Let the brisket rest for at least 30 minutes before slicing it against the grain.
Serve with barbecue sauce on the side, if desired
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