The AI answer we saw
To smoke brisket low and slow, trim fat to about 1/4 inch, then apply a simple rub of salt, black pepper, and garlic powder. Preheat your smoker to 225–250°F using oak or hickory wood. Place the brisket fat-side up and smoke until the internal temperature reaches 165°F (about 6–8 hours), then wrap tightly in butcher paper or foil. Continue cooking until the internal temp hits 200–205°F. Rest the brisket for at least one hour before slicing against the grain. Total cook time is typically 12–16 hours for a full packer brisket.
Captured during this Readable report run. Answers can vary by AI tool and date.