The West Coast OG? Yes, Horn Barbecue’s Oakland pitmaster and chef is spilling his secrets.
2 tablespoons onion powder Heat the smoker to 265 degrees. I use oak for this cook, but you can use whatever hardwood you can get your hands on.
Place the brisket on a work surface so the fatty side is underneath. Trim away any silver skin or excess fat from the brisket and flip the brisket over, fat side facing up. Ideally, you want to keep about ¼-inch layer of fat all over the brisket to act as a protective barrier during the long cook. In a small bowl, stir together the pepper, salt and onion powder . Rub the brisket with mustard or olive oil and apply the seasoning evenly over all sides of the brisket.
Place the brisket in the smoker with the point side facing the fire box. Close the lid and don’t open it for 6 to 8 hours, or until the internal temperature reaches 165 degrees. Spread unwaxed butcher’s paper on your work surface, remove the brisket from the smoker and place it in the middle of the paper. Wrap the brisket until it is completely covered and fold the paper over twice, with the brisket ending right-side up . Place the wrapped brisket back in the smoker, right-side up, and do not remove it until the brisket reaches an internal temperature of 203 degrees. The time to achieve this temperature will vary. Pay attention to the feel of the wrapped brisket.
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