Smoked beef brisket

The big one. Dark bark, juicy slices, worth the wait.

You need

• 5–6 lb brisket flat, fat trimmed to ¼ inch
• 3 tbsp coarse salt
• 3 tbsp coarse black pepper
• 1 tbsp garlic powder

Steps

1. Mix salt, pepper and garlic. Coat the brisket all over and rest 1 hour.
2. Fill the smoke box with pellets. Select Smoker at 250°F and preheat.
3. Smoke fat side up until the bark is dark and the inside reads 165°F, about 5 hours.
4. Wrap tightly in butcher paper or foil and keep cooking to 203°F, 2–3 hours more.
5. Rest wrapped for 1 hour, then slice across the grain.

Tip: Slice only what you'll eat. Leftovers stay juicier as a whole piece.

🌿 Make it healthier: Choose the flat, trim the fat cap well and serve with grilled vegetables instead of bread.

Handy for this recipe

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