1. Trim the Brisket: Trim the brisket, removing any excess fat and silver skin. Leave a 1/4-inch fat cap for flavor and moisture.
2. Season the Brisket: Combine the salt, pepper, and garlic powder in a small bowl. Generously season all sides of the brisket with the spice mixture. You can also add your favorite beef rub at this stage.
3. Prepare the Smoker: Preheat your smoker to 225°F (107°C) using your preferred wood (oak, hickory, or mesquite work well).
4. Smoke the Brisket: Place the brisket on the smoker grates, fat side up. Smoke the brisket for 6-8 hours, or until the internal temperature reaches 165°F (74°C).
5. Wrap the Brisket: Remove the brisket from the smoker and wrap it tightly in butcher paper or aluminum foil. This will help the brisket retain moisture and continue cooking evenly.
6. Continue Smoking: Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C). This can take another 4-6 hours.
7. Rest the Brisket: Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or insulated container for at least 1 hour. This will allow the juices to redistribute and the brisket to become more tender.
8. Slice and Serve: Unwrap the brisket and slice it against the grain. Serve with your favorite BBQ sauce and sides.
