Ingredients
Method
- Mix salt, pepper, garlic powder, and paprika in a bowl. Set aside.
- Trim fat off room-temperature brisket
- Rub seasoning mixture liberally on both sides
- Place in smoker at 225℉
- Smoke until internal temperature reaches 165℉
- Take brisket out of smoker and wrap in butcher paper
- Resume smoking wrapped brisket until internal temperature reaches 203℉
- Remove brisket from smoker.
- Wrap brisket and butcher paper in plastic wrap for resting.
[…] a beef brisket to keep some of the heat outside. You can find the recipe for the beef brisket here. To accompany the brisket, we had roasted potatoes, macaroni and cheese, and country green beans. […]