Full Packer Brisket (v2), 6.5kg - 7.5kg

1. Remove the full packer brisket from the refrigerator and pat dry with paper towels.
2. Trim excess hard fat from the brisket. Try to trim with gentle curves and create an aerodynamic shape. Remove any loose pieces of meat and round any sharp edges for a traditional Texan look.
3. Season the brisket generously on all sides with coarse salt and black pepper (50/50). No need to use a binder, the rub will stick without it.
4. Let the brisket rest at room temperature for 30–60 minutes while preparing the smoker.
5. Set your smoker up for indirect heat and preheat the smoker to 107–121°C / 225–250f and add oak smoking chunks or splits.
6. Place the brisket in the smoker 'mohawk' side up.
7. Smoke the brisket low and slow, maintaining a steady temperature. Avoid opening the smoker within the first 3-4hrs.
8. After 4 hours, check the internal temperature every 30-60mins until the internal temperature reaches about 80°C / 175f and the bark is dark and well formed.
9. When the internal temperature reaches 80°C / 175f, wrap the brisket tightly in butcher paper.
10. Return it to the smoker until it reaches 205-207f internally and feels tender (with no resistance) when you probe it with your thermometer.
11. Remove the brisket from the smoker and open the paper to let it vent for 10 mins (this removes excess moisture prevents carryover cooking)
12. Wrap again and add a layer of foil. Let it rest, still wrapped, for at least 3 hours in a cooler or oven at 50°C.

When slicing, separate the flat and point, then slice against the grain and serve.