Texas Dry Rub Brisket

Ingredients

• 1 whole packer brisket (12-14 lbs), trimmed
• 1/4 cup coarse black pepper
• 1/4 cup kosher salt
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 2 tbsp brown sugar
• Oak or hickory wood chunks for smoking
• 1 cup beef broth for spritzing
• Yellow mustard as binder (optional)

Instructions

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. Combine black pepper, kosher salt, garlic powder, onion powder, smoked paprika, cayenne, and brown sugar in a bowl to create the dry rub.
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. Let the seasoned brisket rest uncovered in the refrigerator for at least 1 hour or overnight to allow the rub to adhere.
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. 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. When the bark is set and the internal temperature reaches 165-170°F, wrap the brisket tightly in butcher paper or foil.
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. Remove from smoker and rest the wrapped brisket in a cooler or warm oven for at least 1-2 hours before slicing.
10. Slice against the grain, cutting the flat into pencil-thin slices and the point into thicker slices. Serve immediately.