Description
This Texas-style recipe will help keep your brisket moist and also speed up the cooking process.
Prior to seasoning, trim excess fat from the brisket using a sharp blade or a fillet knife remembering to remove the silver skin.
The most important thing to do is to dry rub the brisket and allow it to reach room temperature before placing it on the smoker.
Ingredients
Units
Scale
- 12–14 lbs Brisket
- 2 tbsp Kosher Salt
- 2 tbsp Ground Black Pepper
- 2 tbsp Garlic Powder
Instructions
- Mix the black pepper, garlic powder, and kosher salt in an empty container.
- Spread the spices out, evenly distributing them over the meat surface.
- Preheat the smoker to 225°F using an indirect heat source.
- Put the brisket on your smoker with the thickest part of the brisket (fat cap) pointing to the heat source.
- Close the lid and wait until the internal temp reaches 165 degrees F (typically takes 8 hours).
- Spread a large piece of aluminum foil/butcher paper on a large surface and place the meat in the middle.
- Wrap the meat carefully to seal all the edges properly.
- Place the wrapped brisket on your smoker again, with the seam side facing down.
- Close lid.
- Maintain the smoker temperature at 225°F
- Continue reheating until the internal temperature of the meat reaches 202°F on the thicker section of the brisket (this should take around 5 to 8 hours).
- Rest brisket for 1 hour.
- Prep Time: 30 minutes
- Cook Time: 15 hours