Ingredients:
- 12-14 lb. whole packer brisket
- 2 tbsp. coarse salt
- 2 tbsp. coarse black pepper
- 2 tbsp. garlic powder
- Trim and season the brisket on all sides. Set smoker to 225 F using indirect heat and hardwood smoke.
- Place the brisket in the smoker with the point end facing the main heat source. Close the lid and smoke until an internal thermometer reads 165 F, which usually takes about 8 hours.
- On a large work surface, roll out a big piece of butcher paper or foil and center the brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight. Close the lid on the smoker and, maintaining 225 F, continue cooking until the internal temperature of the brisket reaches 202 F in the thickest part of the meat, taking an additional 5-8 hours.
- Remove the brisket to a large cutting board and allow it to rest for 1 hour before slicing. I usually store it in a cooler. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
