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---Ingredients
Brisket
Kosher Salt
Coarse Ground Pepper
Garlic Power
Season liberally with Salt, Pepper, and Garlic powder mix. We usually use about 50% salt, 25% black pepper, 25% garlic powder.
Smoke brisket at 250F until it reaches 165F internal temperature. Wrap in butcher paper. Return to smoker until it reaches 205F internal temperature. Let rest for an hour in a cooler. You can increase the temperature of your smoker to get a faster result, just follow the same wrap at 165F, pull at 205F, let rest for an hour method. Brisket is not some mysterious and hard to cook meat. It just takes time and patience. Don't rush it and don't overthink it!