1 whole packer brisket, about 10–12 lb before trimming
Approximately ¼–⅓ cup Cookies The Trifecta seasoning, or enough to coat all exposed surfaces
2 tbsp neutral oil or yellow mustard as binder
Optional: butcher paper
Trim excess hard fat, leaving roughly ¼ inch of fat cap. Pat dry, apply optional binder, and season evenly. Heat smoker to 225–250°F. Smoke fat side oriented toward the heat source until the bark is dark and set and the brisket reaches roughly 165–175°F internally; wrap in butcher paper if desired. Continue smoking until a probe slides into the flat with very little resistance, often around 200–205°F. Rest wrapped in a warm cooler or low oven for at least 1 hour before slicing across the grain. Plan by tenderness rather than a fixed number of hours.
