Whole Smoked Brisket Recipe

Preparation and Smoking

1. 1

   Prepare the Brisket

   Trim excess fat from the brisket, leaving about a 1/4 inch layer for flavor and moisture.

2. 2

   Make the Rub

   In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Mix until well blended.

3. 3

   Apply Mustard

   Spread mustard evenly over the brisket to help the rub adhere.

4. 4

   Apply the Rub

   Generously apply the rub mixture over the entire surface of the brisket, pressing it in gently.

5. 5

   Preheat the Smoker

   Preheat your smoker to 225°F (107°C) using your choice of wood (oak, hickory, or mesquite are great options).

6. 6

   Smoke the Brisket

   Place the brisket in the smoker fat side up. Smoke for about 1 to 1.5 hours per pound until the internal temperature reaches 195°F - 205°F (90°C - 96°C).

7. 7

   Rest the Brisket

   Once done, remove the brisket from the smoker and wrap it in butcher paper or foil. Let it rest for at least 1 hour before slicing.

8. 8

   Slice and Serve

   Slice the brisket against the grain and serve with your favorite sides.