Smoked Beef Brisket

Ingredients

• 1 whole packer brisket (12 lbs)
• 0.25 cup coarse kosher salt
• 0.25 cup coarse black pepper
• 2 tablespoons garlic powder
• 1 cup beef broth
• 1 tablespoon yellow mustard
• 4 cups oak wood chunks
• 2 tablespoons paprika

Method

1. Trim the brisket fat cap to a quarter inch and coat all over with mustard and the rub.
2. Smoke at 250 degrees over oak until the bark sets and the internal temperature hits 165.
3. Wrap the brisket in butcher paper and continue smoking until it reaches 203 degrees.
4. Rest the wrapped brisket for at least one hour, then slice against the grain.