Ingredients
Method
Preparation
- Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- Mix salt, black pepper, garlic powder, and onion powder in a bowl to create a rub.
- Rub the spice mixture all over the brisket, ensuring even coverage.
- Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking
- Preheat the smoker to 225°F (107°C).
- Soak wood chips in water for at least 30 minutes, then drain.
- Place the brisket in the smoker, fat side up, and add wood chips to the smoker box.
- Smoke the brisket for about 1 hour per pound, or until the internal temperature reaches 195°F (90°C).
- Wrap the brisket in aluminum foil when it reaches 160°F (71°C) to retain moisture.
Resting and Serving
- Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
- Slice against the grain and serve with your favorite BBQ sauce.
Nutrition
Notes
For best results, use a meat thermometer to ensure the brisket is cooked to the desired doneness. Experiment with different wood types for unique flavors.