Ingredients:

  • 5 lbs (2.3 kg) whole brisket, trimmed
  • 2 tablespoons (30 g) kosher salt
  • 2 tablespoons (30 g) black pepper
  • 2 teaspoons (10 g) garlic powder
  • 2 teaspoons (10 g) onion powder
  • 2 teaspoons (10 g) paprika (optional for color)
  • Heavy-duty aluminum foil or butcher paper

Instructions:

  1. Trim excess fat from the brisket, leaving about ¼ inch.
  2. Combine salt, pepper, garlic powder, onion powder, and paprika in a bowl.
  3. Rub the spice mix all over the brisket. Let rest for at least 1 hour (preferably overnight in the fridge).
  4. Preheat your smoker to 225°F (107°C).
  5. Place brisket fat-side up on the smoker grates.
  6. Smoke until the internal temperature reaches 165°F (74°C) (approximately 4-5 hours).
  7. Use a spray bottle to spritz the brisket with water or apple juice every hour to maintain moisture.
  8. Remove the brisket from the smoker when it reaches 165°F (74°C).
  9. Wrap tightly in heavy-duty aluminum foil or butcher paper
  10. Return to the smoker.
  11. Cook wrapped brisket until the internal temperature hits 195-205°F (90-96°C) (another 2-3 hours).
  12. Remove from the smoker and let the brisket rest, wrapped, for at least 30 minutes.
  13. Unwrap, slice against the grain, and serve with your favorite sides.