Smoked Beef Brisket

1. 1

   Combine salt, pepper, and garlic powder.

2. 2

   Season brisket liberally, wrap in plastic, and let it set in fridge for a few hours.

3. 3

   Start smoker and bring it to 225 using the wood of your choice.

4. 4

   I use pecan or oak.

5. 5

   Once your smoker has come up to temperature, put the brisket on with a drip pan underneath to catch drippings.

6. 6

   Once internal temperature has reached 165, wrap brisket in foil and return to smoker.

7. 7

   Continue cooking until you reach internal temp of 195-205 then let rest in cooler for at least an hour.

8. 8

   Slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.