Karl Engel from Pigcasso shows us how to smoke a tender beef brisket.

Ingredients:
1 whole packer brisket (10-12lbs min)
Salt, Pepper and Garlic

Instructions:

Trim Brisket fat all over to less than ¼ inch on all sides. Eliminate all hard feeling fat.
Spray with pam or some type of spay oil.
Season with salt, pepper and granulated garlic not garlic salt

Place on smoker at 225 degrees fat side down
Cook for approx 4 hrs and then open cooker and spray with beef broth
Cook for another 2-3 hrs or until internal temp is about 165 or the color is what you desire
Take off and double wrap in foil and place back on the smoker for another 1-2 hrs or so (brisket should have internal temp of about 190)

Then take off and let rest in a dry cooler and cover with a towel inside the cooler. Rest time is about 2 hrs.

Slice and serve