Prep Time: 10 minutes (Season the brisket the day before, refrigerate overnight)
Cook Time: 8 to 11 hours
Smoker Temp: 225℉
Smoker Time: 4 to 5 hours
Oven Temp: 250℉
Oven Time: 4 to 6 hours

INGREDIENTS:

• 1 (12 lb) whole packer beef brisket
• 1/3 Cup Himalayan sea salt
• 2 Tablespoons garlic powder
• 2 Tablespoon dried onion
• 2 Tablespoons dried rosemary, finely chopped
• 3 Tablespoons black pepper

DIRECTIONS:

Season the brisket the day prior to cooking:
Mix salt, garlic powder, dried onion, rosemary and pepper in a small bowl. Season the meat liberally. Place in refrigerator overnight.

• Remove from refrigerator about an hour prior to cooking and allow meat to come to room temp.
• Set smoker temp to  225℉ and preheat, lid closed, for 15 minutes.
• Place brisket fat side up on grill grate. Smoke brisket for approximately 4 to 5 hours, or until the brisket reaches an internal temperature of 160℉ to 165℉.
• Preheat oven to 250℉
• Line roasting pan with foil, or use foil pan.
• Remove brisket from grill, place fat side up in lined roasting pan or foil pan. Cover tightly with foil.
• Place in preheated 250℉ oven* until the brisket reaches an internal temperature of 205℉, approximately another 4 to 6 hours, for a total of 8 to 11 hours smoke and cook time.
• Remove from oven, allow to rest loosely covered for about an hour
• After resting, slick the brisket against the grain, about 1/4 inch thick and serve.

Notes:

*The entire process can be done on the smoker, just wrap it in the foil and skip the part where it is removed from the smoker and put into the oven. Up the temp on the grill from 225℉ to 250℉.