BRISKET: THIS ROAST COMES ABOUT 2-7 LB 4-5 LB I&D BRISKET 1 CUP WATER 1/2 CUP DARK BROWN SUGAR 1/3 CUP LIGHT SOY SAUCE 4-6 THINLY SLICED GARLIC CLOVES 1 ONION SLICED 1. PUT SLICED ONIONS UNDER ROAST IN A ROASTER 2. IN A SEPARATE BOWL, COMBINE ALL ING. 3. POUR OVER ROAST 4. LET IT MARINADE IN THE FRIDGE ABT. 2 HRS 5.BAKE IN OVEN FOR 2 HRS. 6. ALLOW TO COOL OFF FOR 20 MIN BEFORE SLICING ENJOY! Texas Style Smoked Beef Brisket Ingredients 1 (12-14 pound) whole packer brisket 2 Tablespoons coarse Kosher salt 2 Tablespoons coarse ground black pepper 2 Tablespoons garlic powder Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are easier to work with. Flip your brisket over, remove any silver skin or excess fat from the flat muscle. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 inch thickness across the surface of the brisket. Mix the salt, pepper and garlic. Share over the brisket to evenly distribute the spices on all sides. Preheat your smoker to 225F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until the internal thermometer reads 165 F (usually takes around 8 hours). On a large work surface, roll out a big piece of aluminum foil and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight. Close the lid on the smoker and, maintaining 225F, continue cooking until the internal temperature of the brisket reaches 202F in the thickest part of the meat (takes anywhere from 5-8 hours). Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing! Slice against the grain with a sharp knife and serve immediately.