Step 1

Trim the hard fat from the brisket while it is still cool.

Step 2

Remove as much soft fat as you like, I tend to remove most of it.

Step 3

Season with equal parts of salt, coarsely ground black pepper and granulated garlic.

Step 4

Get your smoker up to temp of 300°F.

Step 5

Put the brisket on and leave for at least 2 hours before checking.

Step 6

After 2 hours, if any of the bark is extremely dry, you can spritz with water.

Step 7

Once internal temp of brisket reaches 170°F, boat it in a couple of layers of foil.

Step 8

Once the brisket is probing tender, anywhere between 195°F and 210°F, take off the heat and wrap in a couple of layers of foil.

Step 9

Wrap in some old towels and place in the cooler for 2 hours.

Step 10

After the 2 hours, slice across the grain of the meat and enjoy.