Make it
Trim
Trim hard fat and silver skin. Leave roughly ¼ inch of even fat on the cap and round off thin edges that would burn.
Season
Combine salt, pepper and garlic. Apply a thin binder if desired, then season every surface generously. Let the brisket sit while the smoker comes to temperature.
Build bark
Smoke at 250°F, fat side toward the stronger heat source, until the bark is dark and set. This commonly happens around 165–175°F internal, but the surface decides.
Wrap and finish
Wrap tightly in unwaxed butcher paper with a small splash of beef stock. Continue cooking until a probe slides through the flat with almost no resistance, usually around 198–205°F.
Rest
Vent the wrap for 10 minutes, close it again and hold in a warm oven or insulated cooler for at least 2 hours. Slice the flat across the grain and rotate the point as its grain changes.
From the Haus
- The brisket is done when it feels done. Temperature is a useful location marker, not the finish line.
- A long, controlled rest is part of the cook.