We can't wait for you to try out our Smoked Brisket recipe. It's super simple you'll wonder why you've never smoked a brisket before!
Course Main Course
Cuisine American
Keyword brisket, packer, smoked
Prep Time 18 hourshrs
Cook Time 12 hourshrs
1 hourhr
Total Time 1 dayd7 hourshrs
Servings 8people
Calories 15
Equipment
Smoker
Ingredients
112 lbpacker brisket
kosher salt
garlic salt
black pepper
Instructions
Trim off as much fat as you can off the brisket.
Place paper towels on a 11x13 baking sheet.
Liberally season all sides of the brisket with kosher salt. Place in the fridge for at least 12 hours before smoking.
Once the brisket has dried out and removed from the fridge, liberally season the packer with garlic salt and black pepper on all sides. I like to season the brisket so that you don't see any meat.Let rest and come to room temperature for about an hour.
While the brisket is resting, preheat your smoker to 250°. You can use any wood that you want, I like the Jack Daniels option.
Place your brisket fat side down in your smoker. Ensure the smoker has air flow. You may need to add wood chips every hour, so be sure to keep an eye on that. If you can keep the door closed during this process, that is best as it doesn't allow the smoke to escape.
Smoke your brisket for 30-60 minutes per pound. It typically takes about 12 hours when I smoke a brisket.
Once your brisket has reached 190-210° internal temperature, it is time to remove. Place the brisket in aluminum foil and let rest for at least an hour.
When slicing the brisket slice it against the grain and enjoy!