SMOKED BRISKET

Matt Shade, Home Cook

Classic low-and-slow brisket: a simple rub, steady smoke, and a wrapped finish for tender slices.

SERVES 10-12

1 whole packer brisket (10–14 lbs), trimmed
1/4 cup kosher salt
1/4 cup coarse black pepper
2 tbsp paprika
2 tbsp brown sugar (optional)
1 tbsp garlic powder
Unwaxed butcher paper or foil

SEASON

Trim excess fat to about 1/4 inch. Mix salt, pepper, paprika, brown sugar (if using), and garlic powder. Coat brisket evenly on all sides and rest while the smoker heats.

SMOKE

Preheat smoker to 225–250°F with your preferred wood (oak or hickory). Place brisket fat-side down (or up if your pit runs cooler on top). Smoke until bark is set and internal temp is ~165°F, usually 6–8 hours.

WRAP & FINISH

Wrap tightly in butcher paper (or foil) and return to smoker. Continue until internal temp reaches 200–205°F and a probe slides in with little resistance, 2–4 hours more.

REST & SLICE

Rest wrapped in a cooler or warm oven for at least 1 hour (up to 3). Slice against the grain, separating flat and point muscles to follow their grain. Serve with juices.