- Prep the Brisket:Trim any excess fat from the brisket, leaving about ¼ inch fat cap. Generously season all sides with a 1:1:1 mix of kosher salt, coarse black pepper, and granulated garlic. Let it rest at room temp while your smoker preheats.
- Start the Cook (6:00 p.m.):Preheat your smoker to 225°F. Place the brisket fat-side up on the grate. Close the lid and let it smoke overnight.
- Check the Stall (4:00 a.m.):After about 10 hours, the brisket will likely hit the stall at around 160°F internal temperature. At this point, bump your smoker temp up to 250–275°F to push through the stall.
- Finish the Cook:Continue cooking for approximately 4 more hours, or until the brisket hits an internal temp of 200°F and feels probe- or toothpick-tender throughout.
- Resting the Brisket:Remove the brisket from the smoker. Wrap it tightly in butcher paper or foil, then wrap it again in two towels. Place it in a cooler (no ice) to rest for 4 hours. This rest is crucial—it allows juices to redistribute and ensures a tender, moist brisket.
- Slice & Serve:Slice against the grain and serve. Enjoy the bark, smoke ring, and rich flavor you built over that 14-hour cook.
