chef's brisket


  • 1 (12 lb) whole packer beef brisket, fat trimmed to 1/4 inch

  • 1/3 Cup Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 Tablespoon garlic paste

  • 2 Tablespoon onion powder

  • 1/3 Cup black pepper




Season the brisket the day prior to cooking. Mix salt, garlic, onion powder and pepper in a small bowl. Season the meat liberally. Place in refrigerator overnight or for at least 8 hours.


When ready to cook, set Z Grill temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.


Place brisket, fat side down, on grill grate right in the center of the grill. Smoke brisket for approximately 4 to 5 hours, or until the brisket reaches an internal temperature of 160℉ to 165℉.


Remove brisket from grill and wrap in butcher paper or foil. Continue smoking at 225℉ until the brisket reaches an internal temperature of 203℉, approximately another 3 to 4 hours, for a total of 8 to 10 hours smoke and cook time.


Remove butcher paper or foil wrapped brisket from the grill and allow to rest for one hour.


After resting, slice the brisket against the grain in 1/4 inch thick slices and serve.