Smoked Brisket with Stoten's Blazin
A salt-and-pepper packer brisket with Blazin on the side for anyone who likes a kick that builds.
You'll need
- 1 whole packer brisket (12–14 lb)
- 1/4 cup coarse kosher salt
- 1/4 cup coarse black pepper
- 1 Tbsp garlic powder
- Stoten's Blazin BBQ sauce for serving
How to
- Trim the fat cap to about 1/4 inch and square up the edges. Season heavily with salt, pepper and garlic.
- Smoke at 225–250°F, fat side up, until the internal temp hits about 165°F and the bark is dark (6–8 hrs).
- Wrap tightly in butcher paper and keep cooking until it probes like butter, around 200–203°F.
- Rest wrapped in a cooler for at least 1 hour (2 is better).
- Slice the flat against the grain, cube the point, and serve with warm Stoten's Blazin on the side.
