Choose the Right Brisket: Look for a brisket with good marbling and a thick flat (the leaner part). Aim for a USDA Choice or Prime grade brisket for the best results.
Trim the Brisket:Trim excess fat from the brisket, leaving about 1/4 inch of fat on the surface. This helps the brisket retain moisture and flavor during smoking.
Season Generously:Season the brisket liberally with a dry rub of your choice. A classic brisket rub includes salt, pepper, garlic powder, onion powder, and paprika.
Preheat Your Smoker:Preheat your smoker to around 225-250°F (107-121°C). Use wood chunks or chips for smoke flavor; oak, hickory, or mesquite are popular choices for brisket.
Smoke Low and Slow:Place the seasoned brisket on the smoker, fat side up, and close the lid. Maintain a consistent temperature throughout the smoking process.
Monitor Internal Temperature:Use a meat thermometer to monitor the internal temperature of the brisket. When it reaches around 195-203°F (91-95°C) in the thickest part of the meat, it's ready for the next step.
Wrap in Butcher Paper (Optional):Some pitmasters like to wrap the brisket in butcher paper when it reaches the "stall" phase to help retain moisture and create a tender bark.
Rest and Slice:Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes to 1 hour.