I did 1/4 cup seasoned salt, 1/4 cup black pepper, 2 tbsp garlic powder
Preheat the smoker to 275 degrees
Prep the brisket by trimming off some of the fat. You want to trim it down about 1/4 inch.
Once trimmed, add your favorite binder. I used avocado oil. Slather it well.
In a bowl, mix the seasonings. Combine well and season up the brisket.
Once seasoned, place in the smoker and smoke it until an internal temperature of 175.
When the brisket reaches a 175 internal temperature, wrap in foil and place back on the smoker until a 200 degrees internal temperature.
Let it rest for 1-3 hours in a cooler, with no ice of course.
After 1 hour, remove it and slice it.
The brisket has two points, the flat and the point. The point is the higher point of the brisket and it’s more fatty. Slice down in between those 2 muscles and turn the point 180 degrees and slice it. The Key is to slice the brisket against the grain for a more tender bite.
You can always smoke a smaller brisket. It will take less time. Use hickory wood or pecan wood for smoke flavor. You can also add your favorite seasoning to it. Serve along bbq beans, Cole slaw and/or Mac n cheese.
Did you enjoy this smoked beef brisket? You’ll love my other beef recipes in the link below!