Smoked Beef Brisket
Authentic Texas style smoked brisket seasoned with a classic dalmatian rub and smoked low and slow over hardwood until tender.
Ingredients
- 12-14 lbs whole packer beef brisket
- 2 tbsp coarse Kosher salt
- 2 tbsp coarse black pepper
- 2 tbsp garlic powder
Instructions
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1
Trim the cold 12-14 lbs whole packer beef brisket by removing silverskin and excess fat from the flat, leveling the fat crescent between the point and flat, and trimming the top fat cap to 1/4 inch thickness.
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2
Mix 2 tbsp coarse Kosher salt, 2 tbsp coarse black pepper, and 2 tbsp garlic powder in a bowl, then coat all sides of the whole packer beef brisket evenly.
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3
Preheat smoker to 225 degrees F with indirect heat and hardwood smoke. Place whole packer beef brisket in the smoker with the point end facing the heat source, close the lid, and smoke until the internal temperature reaches 165 degrees F.
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4
Wrap whole packer beef brisket tightly in butcher paper or aluminum foil, creating a leak proof seal, and return seam side down to the smoker.
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5
Maintain 225 degrees F in the smoker and cook until the internal temperature reaches 202 degrees F in the thickest part of the meat.
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6
Remove whole packer beef brisket to a cutting board, rest for 1 hour, then slice against the grain and serve.