Smoked Brisket

Ingredients

• 1 whole packer brisket, 12–15 lb
• ¼ cup kosher salt
• ¼ cup coarse black pepper
• 2 tbsp granulated garlic
• 1 tbsp onion powder
• 2 tbsp Worcestershire sauce or hot sauce
• 1 cup beef stock
• Dillightful BBQ Sauce for serving

Instructions

1. 1

   Trim hard fat and thin edges, leaving about ¼ inch on the fat cap. Lightly coat with Worcestershire and season evenly.

2. 2

   Heat the smoker to 250°F with post oak or hickory. Position the fat toward the heat source and smoke until the bark is dark and firm, usually 165–175°F.

3. 3

   Spritz dry spots with beef stock after the first 4 hours, taking care not to wash away the bark.

4. 4

   Wrap tightly in unwaxed butcher paper and continue cooking until a probe slides into the flat with almost no resistance, generally 198–205°F.

5. 5

   Vent 10 minutes, then hold wrapped in an insulated cooler or 150–170°F oven for 2–4 hours. Separate the point and flat and slice each against its grain.