Smoked Brisket

Ingredients (10–12 servings)

• 1 whole beef brisket (10–12 lbs), trimmed (leave about ¼ inch fat cap)

• ¼ cup yellow mustard (binder, optional)

• ½ cup kosher salt

• ½ cup coarse black pepper

• 2 tbsp garlic powder

• 2 tbsp paprika (optional, for color)

• Wood chunks or chips (oak, hickory, or mesquite work best)

Instructions

1. Prep the brisket:

   • Trim excess fat, leaving a thin fat cap.

   • Rub brisket with mustard (optional, helps seasoning stick).

   • Mix salt, pepper, garlic powder, and paprika. Coat brisket generously on all sides.

2. Preheat smoker:

   • Set smoker to 225°F (107°C). Add wood for smoke flavor.

3. Smoke (first stage):

   • Place brisket fat side up on the smoker grates.

   • Smoke until internal temp reaches 165°F (about 6–8 hours, depending on size).

4. Wrap:

   • Remove brisket, wrap tightly in butcher paper (preferred) or heavy-duty foil.

   • Return to smoker.

5. Smoke (second stage):

   • Continue cooking until internal temp reaches 200–205°F.

   • Probe the brisket—it should feel tender, like butter.

6. Rest:

   • Remove brisket from smoker. Keep wrapped and rest in a cooler or warm oven for at least 1 hour (up to 4 hours).

7. Slice & serve:

   • Slice against the grain into ¼-inch slices. Serve with barbecue sauce or as-is.