Ingredients
- 1 10-12 pound whole packer brisket trimmed
- 2 tablespoons coarse sea salt
- 2 tablespoons black pepper freshly ground
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
Instructions
- Prepare the brisket by placing it fat-cap down in a large pan.
- Mix together the salt, pepper, garlic powder, onion powder, and smoked paprika to create the dry rub.
- Generously apply the dry rub onto all sides of the brisket.
- Preheat your smoker to 225°F and add your choice of wood chips for smoking.
- Place the brisket in the smoker, fat cap-up, and smoke until the internal temperature reaches 195°F to 205°F, typically about 1 to 1.5 hours per pound.
- Once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest, wrapped in foil, for at least 1 hour before slicing.
- Slice the brisket against the grain and serve.