12 to 16lbPrime grade whole packer brisket(fat trimmed to ¼” to ½" and silver skin removed)
½cupDiamond kosher salt
½cupfreshly ground black pepper
Spritz of 50:50 apple cider vinegar and water(if necessary)
Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.
While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring the temperature between 250 and 275° F. Add 3 to 5 fist-size oak, mesquite or your favorite wood chunks for smoke.
Place the brisket in the smoker with the thicker tip closest to the heat. Leave the lid closed for at least 3 hours. Cook for a total of 6 to 8 hours until dark brown bark is formed and the internal temperature reaches 165° F after the stall (when the temp stops rising for hours around 150° F).
Remove the brisket from the smoker and tightly wrap it with uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) reaches between 200 and 205° F, about 6 to 8 more hours.
Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 and preferably 2 hours or until the internal temp drops to 140 to 145° F. You can line the cooler with a towel to further insulate the brisket if you prefer.
Separate the point from the flat muscle. Slice against the grain (which is different for each muscle) into ¼" slices just before serving. Enjoy!
Wood for smoking: I prefer using oak wood chunks, but you can also use mesquite or add in a combination of cherry or apple depending on your preference.
See above for tips for trimming the fat.
The thicker part of the brisket (the point) should be closer to the heat source.
Generally, you will place the brisket fat side up in the smoker.
Keep the smoker at a constant temperature between 250 and 275° F.
Open the lid of the smoker as few times as possible during the cook.
Check the level of water in the drip pan and add more if too much has evaporated.
Spritz with a mixture of apple cider vinegar and water in a spray bottle if the meat starts to dry out or gets too dark in areas.
The cook time is 1 to 1 ½ hours per pound at 250° F.
Don’t slice it until you are going to serve it or it will dry out.