Prep time 2-3 hours
Cook time 8-12 hours
- 1 whole brisket (10-12# average)
- 1/4cup kosher salt
- 3 tbsp black pepper
- 2 tbsp granulated garlic
Trim brisket fat down to about a ¼ inch over the entire brisket. Mix all dry ingredients together. Rub brisket with mixture and let set covered in refrigerator for 2 hours. While brisket is resting in the refrigerator prepare the smoker. I prefer to use charcoal as the heat source and 2-3 chunks of cherry wood for flavor. It is important that the smoker maintain a 225* for cooking time. After 2 hours and the smoker is up to temperature place the brisket fat side down and close the door. Placing the brisket fat side down allows a good bark develop on the meat side. (Bark is the caramelization of spices and meat proteins)
After 3 hours flip brisket over. This allows the fat to render out and baste the meat side as it does. Cook brisket until an internal temp of 165* is reached at that time remove from smoker and place in a foil pan and cover. And then return it to the smoker. This will help keep it from drying out and speed up the cooking time. Check internal temperature every 45 minutes until you reach a temperature of 202* to 205*. Remove brisket and let rest for 20 minutes before slicing. Serve with or without sauce.
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