This recipe will give you super moist brisket in record time.
Prep Time: 15 minutes
Cook Time: 8 hours
Resting Time: 2 hours
Total Time: 10 hours 15 minutes
7-8kgs of Brisket
1 part kosher salt
1 part black pepper coarsely ground
1 part garlic granulated
💨 Trim the hard fat from the brisket while it is still cool.
💨 Remove as much soft fat as you like.
💨 Season with equal parts of salt, coarsely ground black pepper and granulated garlic.
💨 Get your smoker up to temp of 150°.
💨 Put the brisket on and leave for at least 2 hours before checking.
💨 After 2 hours, if any of the bark is extremely dry, you can spritz with water.
💨 Once internal temp of brisket reaches 80°, boat it in a couple of layers of foil.
💨 Once the brisket is probing tender, anywhere between 90° and 100°, take off the heat and wrap in a couple of layers of foil.
💨 Wrap in some old towels and place in a chilly bin to rest for 2 hours.
💨 After the 2 hours, slice across the grain of the meat and enjoy.