Ingredients:

  • 1 whole Packer Brisket (13 lbs)
  • 0.5 cup Coarse Black Pepper
  • 0.5 cup Coarse Kosher Salt
  • 1 tbsp Granulated Garlic
  • 1 tsp Smoked Paprika
  • 1 cup Apple Cider Vinegar
  • 1 cup Water

Instructions:

  1. Trim the cold brisket, reducing the fat cap to a uniform 1/4-inch thickness and removing the hard deckle fat.
  2. In a bowl, combine the coarse black pepper, kosher salt, granulated garlic, and smoked paprika.
  3. Apply the rub generously to all sides of the brisket, pressing it into the meat to ensure it adheres.
  4. Preheat your smoker to a steady 225°F to 250°F using post oak or hickory wood.
  5. Place the brisket in the smoker, fat side up, and insert a digital probe into the thickest part of the flat.
  6. Mix apple cider vinegar and water in a spray bottle. After 3 hours of smoke, spritz the meat every hour to maintain moisture.
  7. When the internal temperature reaches approximately 160°F (the stall), wrap the brisket tightly in pink butcher paper.
  8. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F.
  9. Remove from the smoker and allow the brisket to rest in an insulated cooler or a warm oven for at least 2 hours before slicing against the grain.