Trim the Brisket: Either ask your butcher to trim the fat off your Packers brisket, or use a sharp knife to trim most of the fat off the top and bottom of the brisket, including the silver skin membrane. The less fat on the brisket, the better the dry brine can season the meat.
Dry Brine the Brisket: In a small bowl mix all the seasonings together. Place the trimmed brisket on a large rimmed baking sheet. Then use your hands to rub the dry brine seasoning over the entire surface of the brisket. Cover and place in the refrigerator overnight, 8-12 hours.
Prep the Smoker: Whether you are using a charcoal smoker or an electric smoking cabinet, prep the smoker with the necessary charcoal and soaked wood chips, or wood smoking pellets, and bring the temperature to 225°
Smoke Unwrapped: Move the brisket into the smoker and remove the baking sheet. Insert a meat thermometer probe into the center of the thickest part of the brisket. Close the cabinet and set the alarm to 150°.
Wrap and Smoke: Once the timer goes off, use pink butcher paper (or heavy-duty foil) to tightly wrap the brisket. Use kitchen twine if needed to keep it secure. You may find you want to use two layers of paper or foil. Place the brisket back on the smoker and insert the meat thermometer once again. Close the smoker and set the alarm to 195°. *When the smoker hits 195° preheat your oven to 225° to create a “faux cambro” AKA a hotbox for cooling.
Wobble Test: Once the brisket reaches 195° to 200°, removed it from the smoker. Unwrap the brisket and poke it on the thickest end to see if it wobbles or jiggles. If it does not, it may not have reached the proper interior temperature. However, if it jiggles it’s ready!
Faux Cambro Brisket Rest: Remove the wrappings, and place the unwrapped brisket on a rimmed baking sheet. Place it in the warm oven, then turn the oven OFF. This will allow the brisket temperature to come down slowly, as well as firming up the brisket bark on the outside. Once the temperature comes down to 150°, it is safe to slice the brisket. Do not slice the brisket any earlier than one hour after it comes off the smoker.
Brisket Slicing: When you are ready to serve the brisket, and not a moment before, place the brisket on a large cutting board. Cut 2 or 2 1/2 inches off of the thin end. Save this tough portion for chopped brisket or burnt ends. Then slice the brisket thinly against the grain about 1/3 of the way into the brisket. At this point, cut the remaining 2/3 of the rest of the brisket in half. Turn the middle portion perpendicular to the first section and cut against the grain. Sometimes it helps to cut the section and two large pieces to make it easier to slice. Then cut the last section, on the thickest end of the brisket, the same direction as the first section. When in doubt, look for the grain, and cut against it.
Serve immediately with sweet pickles, spicy mustard, or Texas-style barbecue sauce.
The truth about smoking any piece of meat is that it is going to absorb all the smoked flavor that it can hold within the first 30 minutes to an hour of cooking. That means, after the first hour it technically no longer has to be left on the smoker. You can actually turn your smoker off and transfer the brisket to at 225° oven for the remaining cook time. This offers several perks... One, you’re saving expensive wood pellets if you are cooking on an electric smoker. Two, you usually have a much more consistent heat in the oven, than on an electric or charcoal smoker. Three, most modern ovens come with temperature probes so that your oven will alert you when it’s time to wrap the meat at 150 degrees, and then again stop cooking at 195 degrees. You’ll be amazed at how much flavor is infused into the meat in just the first hour of smoking. Plus you still get that beautiful pink smoke ring!Storage Tips:Smoked Beef Brisket will keep well for up to 5 days. Transfer the sliced and cooled pieces to an airtight container and keep in the refrigerator, and either reheat or enjoy cold.You can also freeze brisket, either whole before slicing or after it has been sliced! Either way, place the beef in a freezer-safe zipper bag and wrap in a layer of foil. Then keep in the freezer for up to 12 months for a whole unsliced brisket, or 6 months if you freeze smoked brisket slices.