Texas Dry Rub Brisket

Instructions

1. 1

   Trim the brisket by removing excess fat, leaving about 1/4 inch fat cap on top. Square off the edges and remove any silver skin from the flat.

2. 2

   Combine black pepper, kosher salt, garlic powder, onion powder, smoked paprika, cayenne, and brown sugar in a bowl to create the dry rub.

3. 3

   If using, apply a thin layer of yellow mustard to the entire brisket as a binder. Generously coat all sides of the brisket with the dry rub, pressing it into the meat.

4. 4

   Let the seasoned brisket rest uncovered in the refrigerator for at least 1 hour or overnight to allow the rub to adhere.

5. 5

   Prepare your smoker with oak or hickory wood, maintaining a temperature of 225-250°F. Place brisket fat side up on the smoker grate.

6. 6

   Smoke the brisket for approximately 6-8 hours, spritzing with beef broth every 90 minutes after the first 3 hours to keep the surface moist.

7. 7

   When the bark is set and the internal temperature reaches 165-170°F, wrap the brisket tightly in butcher paper or foil.

8. 8

   Continue cooking until the internal temperature reaches 200-205°F and a probe slides into the meat like butter, approximately 4-6 more hours.

9. 9

   Remove from smoker and rest the wrapped brisket in a cooler or warm oven for at least 1-2 hours before slicing.

10. 10

    Slice against the grain, cutting the flat into pencil-thin slices and the point into thicker slices. Serve immediately.