Smoked Beef Brisket

  1. 1 12-14 lb brisket
  2. 1/4 cup Kosher salt
  3. 1/4 cup course ground black pepper
  4. 1/4 cup garlic powder
  1. Combine salt pepper and garlic powder Season brisket liberally wrap in plastic and let it set in fridge for a few hours
  2. Start smoker and bring it to 225° using the wood of your choice I use pecan or oak
  3. Once your smoker has come up to temperature put the brisket on with a drip pan underneath to catch drippings
  4. Once internal temperature has reached 165° wrap brisket in foil and return to smoker
  5. Continue cooking until you reach internal temp of 195°-205° then let rest in cooler for at least an hour Slice and serve

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