- 1 packer end brisket, thick fat trimmed off (leave about 1/4-inch layer). You can also buy a whole brisket, packer and flat ends, and smoke it whole. Or you can do as I did and buy a whole brisket and cut it into packer and flat, using the packer to smoke and the flat for oven brisket tacos.
- 1.5 cups dry rub (I use this one)
- Coat the brisket liberally with the dry rub. Wrap in foil and store in the refrigerator overnight or up to two days.
- Preheat your smoker to 230 degrees F. Insert the brisket and smoke over your favorite wood (or bisquette flavor for electric smokers) until the brisket’s internal temp reaches 190-195 degrees F. This should take about 75 minutes per pound, but can range between 60 and 90 minutes per pound depending on your smoker. My packer end was 10.5 pounds raw, 8.75 with the fat trimmed off, and it took about 11-11.5 hours to smoke.
- When the meat has reached 190-195 degrees F, remove it from the smoker, wrap it in foil, and store in a cooler with towels over it. Let it sit for at least an hour (up to four) before opening it up and slicing.
There aren’t enough words for this. I always wanted to try smoked brisket at home, my only fear of course being that it would turn out dry. HA. Not even close. Not even a little bit. This was the juiciest, tastiest barbecue-style brisket I have ever had. I cannot wait to make another one.