Whole Brisket

Instructions

1. While brisket is cold, trim excess fat, leaving about 1/4-inch fat cover. Give special attention to removing hard fat on the side, the underside and the area between point and flat.
2. Mix together garlic powder, onion powder, paprika, chili powder, kosher salt and pepper in a small bowl. Season brisket on all sides.
3. Set up smoker to 225°F (we recommend hickory and apple wood). Place brisket, fat side up on grill grate and cook 6 hours, or until internal temperature reaches 160°F.
4. Remove brisket and double wrap with heavy duty foil, add beef broth to the foil packet. Return to smoker or oven at 225°F, until brisket reaches 204°F internal temperature.
5. Remove from smoker or oven, open foil slightly to allow steam to vent. Rest for at least 2 hours in a portable cooler or on the counter.
6. To serve, separate the flat muscle from the point with a horizontal cut between the two. Slice thinly against the grain to serve.