Serves: 10–12
Cook time: 10–14 hours
Ingredients
- 1 whole beef brisket, 10–12 lb
- ¼ cup coarse black pepper
- ¼ cup kosher salt
- 2 tablespoons garlic powder
- Yellow mustard or Worcestershire sauce as a binder
- Oak or hickory wood
Instructions
- Trim the brisket, leaving about ¼ inch of fat.
- Lightly coat with mustard or Worcestershire sauce.
- Combine the seasonings and apply generously.
- Preheat the smoker to 250°F.
- Smoke fat-side down until the internal temperature reaches 165°F.
- Wrap tightly in butcher paper or foil.
- Continue smoking until probe-tender, usually around 200–205°F.
- Rest for at least 1 hour before slicing against the grain.