Brisket is the holy grail of smoked meats—but also one of the most misunderstood. Done right, it’s juicy, tender, and packed with deep, smoky character.
What You Need:
-
Full packer brisket (10–14 lbs)
-
Offset smoker or pellet grill
-
Wood chunks (oak or hickory work best)
-
Meat thermometer
-
Time and patience
Prep the Brisket:
Trim excess fat, leaving a 1/4 inch cap. Apply a dry rub of salt, pepper, garlic powder, and paprika. Let it rest overnight in the fridge.
Set Your Smoker to 225°F (107°C):
Place the brisket fat side up and insert a thermometer into the thickest part. Close the lid and resist the urge to peek.
Wrap It Right:
Once internal temp hits ~165°F (74°C), wrap the brisket in butcher paper. Continue cooking until it reaches 203°F (95°C).
Rest and Slice:
Let the brisket rest wrapped in a cooler for at least 1 hour. Slice against the grain.
Pro tip: Brisket leftovers make amazing sandwiches, tacos, and breakfast hash.
