Directions

• Preheat your smoker to 225 degrees F
• If you are starting with a whole packer brisket, separate the point from the flat by running a knife through the vein of hard white fat between the two muscles
• Trim up your brisket point by removing any remaining hard fat and trimming the top fat cap down to 1/4 inch thickness
• Combine the salt, pepper, and garlic powder. Shake liberally on all sides of the brisket point
• Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature of your meat reads 165 degrees F. This step typically takes 6-8 hours, depending on the size and thickness of your meat
• Spritz with 1 cup of beef stock every hour during this initial smoke period
• Once the brisket reaches 165 degrees F, wrap tightly in peach butcher paper and return to the smoker. Smoke until the internal temperature reaches 195 degrees and then remove to a cutting board. This typically takes another 3 hours
• Unwrap from the butcher paper, draining any liquid from the paper into an aluminum pan. Cut the brisket point into cubes, about 1 1/2 inches thick
• Place the cubes into the aluminum pan and toss with the BBQ sauce and brown sugar. Work quickly during this step to prevent your brisket from cooling down too much