Smoked Brisket

Added by Bob Bob about 6 years ago
Made almost 3 years ago
smoker

Ingredients

  • Packer brisket (from Costco)
  • Salt
  • Pepper

Instructions

  1. Trim fat (bark needs fat and protein to form. You won't get a good bark on a ribbon of fat but a little bit of fat needs to melt to create the bark)
  2. Coat the brisket with a 50/50 blend of salt and cracked peppercorns
  3. Smoke at a low temperature (e.g. 225º). Estimate 1h per pound. Take the brisket off when it's between 195º and 205º internally.
  4. After removing from the smoker let the meat rest at least 30 minutes. If longer, wrap it in peach butcher paper and keep it warm in a pre-warmed cooler