From Jack Fuller, a third-generation Austinite who remembers this recipe that was cooked the annual Fall Festival held at Pioneer Farms in the 1980s:
Makes: 18 servings
Ingredients
· 14 lb. whole packer brisket
· 2 tsp coarse sea salt
· 2 tbsp coarse ground black pepper
· 2 tbsps. garlic powder
Directions
Remove any silver skin or excess fat from the brisket. Trim off any loose meat. Combine the ingredients in a bowl, and spread over the brisket evenly.
Preheat the smoker to 225 degrees. Cook the brisket for 7-8 hours, remove and seal completely in foil, then place it back in the smoker for another 5-8 hours.
Remove the brisket to a large cutting board and allow to rest for an hour before slicing. Slice with a sharp knife and serve immediately.