Competition-Style Smoked Brisket

Ingredients

• 1 whole packer brisket (12–14 lbs), USDA Choice or Prime
• 1/2 cup kosher salt
• 1/2 cup coarsely ground black pepper
• 2 tbsp garlic powder
• Post oak or hickory wood chunks
• Yellow mustard (binder)
• Butcher paper for wrapping

Method

1. 01

   Trim the fat cap to 1/4 inch. Remove the hard, thick fat deposits between the flat and the point. Trim any silver skin on the underside.

2. 02

   Coat the brisket lightly with yellow mustard as a binder. Mix salt, pepper, and garlic powder. Apply generously on all surfaces. Let it rest for 1 hour at room temperature.

3. 03

   Set your smoker to 225°F. Add post oak chunks. Place the brisket fat-side up on the grate.

4. 04

   Smoke undisturbed for 6–8 hours, maintaining steady temperature and thin blue smoke. Spritz with water or apple cider vinegar every 2 hours after the first 4 hours.

5. 05

   When the internal temperature hits 165°F and the bark is set and dark mahogany, double-wrap tightly in butcher paper.

6. 06

   Return to the smoker and continue cooking until internal temp reaches 200–205°F. The probe should slide in with zero resistance — like warm butter.

7. 07

   Wrap in towels and place in a dry cooler to rest for a minimum of 2 hours (up to 4). This step is non-negotiable.

8. 08

   Unwrap, separate the flat from the point, and slice the flat against the grain at 1/4 inch. Chop the point into burnt ends if desired.