Texas Smoked Brisket

Ingredients

• 1 whole packer brisket (5-6kg)
• 3 tbsp coarse black pepper
• 3 tbsp kosher salt
• 1 tbsp garlic powder
• Oak or post-oak wood
• Butcher paper

Method

1. Trim the fat cap to a quarter inch and coat the brisket in the salt-pepper rub.
2. Smoke at 225F until the bark sets and the internal temperature hits 165F.
3. Wrap in butcher paper and continue until probe-tender around 203F.
4. Rest wrapped in a cooler for at least an hour before slicing against the grain.