📖 Instructions

1. **Prepare the Brisket:** Start with a full packer brisket (around 12-14 pounds). Trim the fat cap to about 1/4 inch thickness. This allows for better smoke penetration and rendering of the fat.
2. **Apply the Rub:** In a bowl, combine 1/2 cup coarse black pepper, 1/2 cup kosher salt, 2 tablespoons granulated garlic, and 1 tablespoon onion powder. Generously coat the entire brisket with the rub, ensuring an even layer.
3. **Prepare the Smoker:** Fill your smoker with charcoal or wood of your choice (oak or hickory recommended). Get the smoker temperature stable at 225°F (107°C). Use a reliable thermometer to monitor the temperature; accuracy is key.
4. **Start Smoking:** Place the brisket in the smoker, fat side up. This helps protect the meat from drying out. Insert a meat thermometer into the thickest part of the brisket to monitor its internal temperature. Oh, be careful you do not touch the bone. Trust me on this.
5. **Maintain Temperature:** Maintain a consistent smoker temperature of 225°F (107°C). Add wood chunks every 1-2 hours to maintain a steady smoke. Avoid opening the smoker too frequently, as this can cause temperature fluctuations. This is a waiting game. So make sure you set yourself up for success.
6. **Monitor Internal Temperature:** Smoke the brisket until it reaches an internal temperature of 165-170°F (74-77°C). This typically takes around 6-8 hours, but it can vary depending on the brisket and smoker.
7. **The Texas Crutch (Optional):** Once the brisket reaches 165-170°F (74-77°C), remove it from the smoker and wrap it tightly in butcher paper (or aluminum foil if you don't have butcher paper). This helps push through the stall and retain moisture. This part is also optional. Some people like the bark more so don't use the crutch, its all about preference at this point.
8. **Continue Smoking:** Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 203°F (95°C). This can take an additional 4-6 hours.
9. **Check for Tenderness:** Use a probe or thermometer to check for tenderness. The probe should slide into the brisket with little to no resistance. If it feels tight, continue cooking for another 30 minutes and check again.
10. **Rest the Brisket:** Remove the brisket from the smoker and let it rest, still wrapped, for at least 2 hours (or longer, up to 4 hours) in a cooler or insulated container. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.
11. **Slice and Serve:** Unwrap the brisket and slice it against the grain into 1/4-inch thick slices. Serve immediately and enjoy!