#smoking

Complete guide to smoking a 14lb whole packer brisket. Process: 1. Trim to 1/4 inch fat cap. 2. Season with coarse salt and 16-mesh black pepper (50/50 ratio). 3. Smoke at 250°F with post oak wood. 4. Monitor internal temp until 165°F (4-6 hours). 5. Wrap in butcher paper at stall. 6. Cook to 203°F for probe-tender texture. 7. Rest for 2 hours. Detail the stall phenomenon, smoke ring formation, and bark development.