Ingredients:

  • 1 (12-14 pound / 5.4-6.3 kg) beef brisket, packer cut
  • 1/4 cup / 60 ml coarse kosher salt
  • 2 tablespoons / 30 ml freshly ground black pepper
  • 1 tablespoon / 15 ml granulated garlic
  • 1 tablespoon / 15 ml onion powder
  • 1 teaspoon / 5 ml smoked paprika
  • Heavy-duty aluminum foil or butcher paper
  • 1 cup / 240 ml beef broth (low sodium) or apple cider vinegar
  • Your favorite BBQ sauce (optional)
  • Pickled onions or jalapeños (optional)
  • Coleslaw or potato salad (optional)

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch (6mm) of fat cap.
  2. Combine kosher salt, pepper, garlic powder, onion powder and paprika. Rub the seasoning all over the brisket. Wrap tightly in plastic wrap and refrigerate for 2-4 hours (or overnight).
  3. Preheat your oven to 275°F (135°C) or your smoker to 225°F (107°C). If using an oven, place a rack in the lower third of the oven and add a roasting pan filled with water to the bottom rack.
  4. Place the brisket, fat-side up, on the roasting pan or smoker rack. Cook for 6-8 hours, or until the internal temperature reaches 165-175°F (74-79°C).
  5. Remove the brisket from the oven/smoker. Place it on a large sheet of heavy-duty aluminum foil or butcher paper. Pour beef broth or apple cider vinegar over the brisket. Wrap tightly, creating a sealed package.
  6. Return the wrapped brisket to the oven/smoker and continue cooking for another 4-6 hours, or until the internal temperature reaches 203°F (95°C). The brisket should be probe-tender.
  7. Remove the wrapped brisket from the oven/smoker and let it rest, still wrapped, for at least 1-2 hours (or longer, up to 4 hours, in a cooler lined with towels). This is crucial for allowing the juices to redistribute.
  8. Unwrap the brisket and slice against the grain into thin slices. Serve with your favorite BBQ sauce, pickled onions, and sides.