Restaurant Recipe
Smoked Brisket
A low-and-slow brisket with a deep bark, clean smoke, and bold restaurant-style finish.
Method
Step-by-step
Trim the brisket
Trim excess hard fat, leaving roughly ¼ inch of fat cap. Square the edges for more even cooking.
Season generously
Combine salt, pepper, and garlic powder. Coat all sides evenly and let the brisket sit while the smoker heats.
Smoke at 225°F
Place the brisket fat-side toward the heat source. Smoke until the bark is set and the internal temperature reaches approximately 165°F.
Wrap
Wrap tightly in butcher paper or foil and return to the smoker.
Finish until tender
Continue cooking until a probe slides into the flat with very little resistance, typically around 200–205°F.
Sauce near the end
Brush lightly with Embark Original BBQ Sauce during the final 20–30 minutes so the sauce sets without burning.
Rest and slice
Rest for at least 1–2 hours before slicing against the grain.
Nutrition information +
Nutrition values vary based on serving size, ingredient brands, trimming, and cooking method.
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