Start with a cold brisket for easier trimming. Remove excess fat, leaving about ¼ inch on the fat cap. Trim any large hard pieces of fat between the point and flat sections.
Season the Brisket:
In a mixing bowl, combine the salt, black pepper, and garlic powder (if using). Rub this mixture generously over all sides of the brisket.
Rest:
Place the seasoned brisket in the refrigerator for at least an hour or overnight to allow the flavors to penetrate.
Smoking
Preheat the Smoker:
Set your smoker to a temperature of 250°F (121°C). Use hardwoods like oak or pecan for authentic Texas flavor.
Smoke the Brisket:
Place the brisket fat side up in the smoker. Cook for about 5-8 hours, maintaining a consistent temperature.
Monitor the internal temperature; when it reaches around 160°F (71°C), wrap the brisket in butcher paper or foil to help it retain moisture.
Continue Cooking:
Return the wrapped brisket to the smoker and cook until the internal temperature reaches 203°F (95°C). This can take several more hours depending on your smoker and brisket size.
Resting and Serving
Rest:
Once cooked, remove the brisket from the smoker and let it rest in a cooler (without ice) for at least 2 hours. This step is crucial for juicy meat.
Slice and Serve:
Slice against the grain into thick slices (about ¼ inch). Serve with sides like coleslaw, pickles, or bread.
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