Strez Signature Texas Brisket

Ingredients 

• Whole brisket, 12–16 pounds
• Salt
• Coarse black pepper 
• Garlic powder
• Meat thermometer  
• Butcher paper
• Favorite barbecue sauce

Instructions

• Get your smoker warmed up to 225–250°.
• Trim fat off the brisket, leave about ¼-inch fat cap and remove the silver skin and any thick hard fat from between the point and flat.
• Mix 1 cup salt, 1 cup pepper, ¼ cup garlic powder.
• Rub mix liberally all over the brisket.
• Let brisket sit at room temperature for 30–60 minutes before putting into smoker (helps rub stick).
• Insert the thermometer into the thickest part of the flat from the side (not the top). If you have a second thermometer insert it into the point of the brisket, again from the side.
• Place the brisket in the smoker, fat side up.
• Smoke until internal temperature reaches 160–165° and bark looks dark and firm — about 6–8 hours — depending on how long “The Stall” takes.
• Wrap brisket tightly in butcher paper and return to smoker.
• Continue cooking until internal temperature reaches 195–203°.
• Once desired internal temp is reached, remove brisket from smoker and wrap the brisket, still with the butcher paper, in a large towel and place it in a cooler for 2–4 hours. 
• Internal temp should be around 145–155° before slicing. 
• Slice against the grain — this changes between the flat and point.
• Serve as is or with your favorite barbecue sauce.