Ingredients:
16-pound Beef Brisket
Mustard
Brisket Dry Rub:
50/50 mixture of Kosher salt and Coarse black pepper
Onion Powder
Garlic Powder
Paprika
Applewood Seasoning
Instructions:
Prepare Smoker:
1. Clean the grating on the offset smoker.
2. Start your fire or turn on your smoker
3. Get the internal temperature of the smoker to 250 degrees.
4. Add in water pan to the blocking direct heat.
5. Close the smoker and go trim your brisket.
Prepare the Brisket:
1. Trim all brisket fat down to 1/4 inch thick.
2. Cut off any chunks of brisket that is not as thick as the width of your thumb. Anything slimmer risks burning up.
3. Slice off any silver skin that may be on the meat side of the brisket.
How to season Brisket:
1. Mix the kosher salt and black pepper 50/50 in a large shaker container. Put an even coating of the mixture over the entire surface of the brisket.
2. Take the rest of your seasonings and put an even layer of these on as well. Do not go as heavy with the seasonings as the salt and pepper mixture.
3. Add a meat probe into your brisket.
How to Smoke Beef Brisket:
1. Set the brisket onto the smoker rack and shut the lid.
2. For the first 3 hours, do not open the lid. Maintain 250 degrees. After 3 hours, it is time to spritz the brisket. Spritz any areas that may be looking dry. Do not soak the meat.
3. Repeat spritzing every 30-45 minutes. This will keep it from burning until you wrap it in butcher paper.
How to Wrap Brisket:
1. Once you have got the fat rendering properly, the right coloring, and at the internal temperature of 170 degrees, it's time to wrap the brisket.
2. Lay out enough butcher paper to roll the brisket about 2 times. This is where I add in some beef tallow.
3. Place the brisket fat side up and tightly roll.
Finish Smoking the Brisket:
1. Put the wrapped brisket back onto the smoker. It will stay here until it has reached 205 degrees or until probe tender.
2. Once the brisket hits the desired internal temperature, pull the brisket from the smoker.
Rest the Brisket:
1. Rest the brisket for at least 1 hour.
How to Slice Brisket and Serve:
1. To begin, you will want to start at the "flat" end. Make sure to cut against the grain. Slices will want to be about 1/4 inches thick. Keep cutting until about 1/2 way through the brisket.
2. At this point, turn the brisket 90 degrees and start cutting 1/4-inch strips that way.
3. Once you have sliced the brisket up entirely, dig in!
Serve with your favorite side dishes and vegetables to complete your meal!
Place any fat trimmings into a disposable pan and place in the smoker to make tallow. This will be added to the brisket when wrapping in the butcher paper.
If you take a thin probe and poke into the meat, you should feel little to no resistance. If there is still a bit of resistance, place back on the smoker and check every 30 min until done.