Start by choosing a well-marbled brisket to ensure a juicy result. Trim any excess fat for even cooking and a balanced flavor profile.
Season the brisket generously with a simple rub of salt, pepper, and garlic powder to highlight the meat's natural flavor, keeping things authentic.
Preheat your smoker to a low 225°F. A steady temperature is crucial for allowing the brisket to cook slowly and absorb the rich, smoky flavor.
Use oak or hickory wood chips for an authentic Texas flavor. The type of wood plays a key role in enhancing the smoky taste without overpowering the meat.
Smoke the brisket for about 1.5 hours per pound, keeping an eye on the internal temperature, which should reach 195°F for perfect tenderness.
After smoking, wrap the brisket in foil and let it rest for at least 30 minutes. Resting allows the juices to redistribute, ensuring each bite is moist and flavorful.
When slicing, cut against the grain for tender, easy-to-chew pieces. Serve with your favorite BBQ sauce or enjoy the brisket's pure smoky flavor as is.