Smoked Brisket

1. 1

   Step 1

   • a.Prepare the Dry Rub
   • b.In a small bowl, thoroughly mix the kosher salt, coarse black pepper, and optional garlic and onion powders. This simple rub is classic for Texas-style brisket, allowing the beef and smoke flavors to be the stars.
2. 2

   Step 2

   • a.Trim the Brisket (15 minutes)
   • b.Place the cold brisket on a large cutting board, fat-side up. Using a sharp boning knife, trim the thick, hard fat cap down to a uniform 1/4-inch thickness. This layer will render during the long cook and keep the meat moist.
   • c.Flip the brisket and remove any large, hard chunks of fat and any silver skin from the meat side.
   • d.Slightly round off the edges of the brisket to prevent them from drying out and burning.
3. 3

   Step 3

   • a.Season the Brisket (10 minutes)
   • b.Pat the entire brisket dry with paper towels. This helps the binder and rub adhere.
   • c.If using, slather a very thin layer of yellow mustard all over the brisket. This acts as a binder for the rub; the mustard flavor will cook off completely.
   • d.Generously and evenly apply the dry rub on all sides, including the edges. Don't be shy; a thick, even coat is essential for developing a good bark.
   • e.Let the seasoned brisket rest at room temperature for 30-60 minutes while you prepare the smoker.
4. 4

   Step 4

   • a.Prepare the Smoker (15 minutes)
   • b.Preheat your smoker to a consistent 250°F (121°C).
   • c.Once the smoker reaches temperature, add your wood chunks.
   • d.In a food-safe spray bottle, combine the apple cider vinegar and water. Shake well.
5. 5

   Step 5

   • a.Smoke the Brisket - Phase 1 (5-6 hours)
   • b.Place the brisket on the smoker grate, fat-side up. Insert a leave-in meat probe into the thickest part of the flat, avoiding the large fat seam.
   • c.Close the lid and smoke until a dark, mahogany-colored bark has formed. This typically takes 5-6 hours.
   • d.After the first 3 hours, begin spritzing the brisket with the vinegar-water mixture every 45-60 minutes to keep the surface moist and help smoke adhere.
   • e.Continue smoking until the internal temperature reaches about 165°F (74°C). The brisket's temperature will likely 'stall' around this point.
6. 6

   Step 6

   • a.Wrap the Brisket - The Texas Crutch (5 minutes)
   • b.Lay out two large, overlapping sheets of unwaxed butcher paper on a clean surface.
   • c.Carefully remove the brisket from the smoker and place it in the center of the paper.
   • d.Spritz the brisket one last time, then wrap it as tightly as possible, folding the edges to create a sealed but breathable package. This helps power through the stall while preserving the bark.
7. 7

   Step 7

   • a.Finish Smoking - Phase 2 (4-5 hours)
   • b.Return the wrapped brisket to the smoker, re-inserting the meat probe through the paper into the same spot.
   • c.Continue to cook until the internal temperature reaches approximately 203°F (95°C).
   • d.The most important indicator of doneness is 'probe tenderness'. The probe should slide into the meat with very little resistance, similar to probing a jar of peanut butter. Check in multiple spots.
8. 8

   Step 8

   • a.Rest the Brisket (2-4 hours)
   • b.Remove the wrapped brisket from the smoker. Place it in a dry, empty cooler and close the lid. Do not unwrap it.
   • c.Let it rest for a minimum of 2 hours, but 3-4 hours is even better. This critical step allows the muscle fibers to relax and reabsorb the rendered juices, ensuring a moist final product.
9. 9

   Step 9

   • a.Slice and Serve (10 minutes)
   • b.After resting, unwrap the brisket on a large cutting board with a juice groove. Reserve any rendered juices (tallow) from the paper.
   • c.Identify the fat line that separates the point (the thicker, fattier muscle) from the flat (the leaner muscle) and slice through it to separate the two.
   • d.Slice the flat against the grain into pencil-thin slices (about 1/4-inch thick).
   • e.Rotate the point 90 degrees from the flat's grain and slice it against its grain into thicker, 1/2-inch slices.
   • f.Serve immediately, drizzling with some of the reserved juices if desired.

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