Texas-Style Smoked Brisket

Instructions

1. 1

   Trim the brisket, leaving about 1/4 inch of fat cap on the fat side. Remove any hard fat or silver skin from the meat side.

2. 2

   Pat the brisket completely dry with paper towels. Apply a thin layer of yellow mustard all over as a binder for the rub.

3. 3

   Mix salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl. Apply the rub generously and evenly on all sides of the brisket, pressing gently to adhere.

4. 4

   Let the brisket rest at room temperature for 1 hour while you prepare your smoker.

5. 5

   Preheat your smoker to 225°F (107°C). Add your wood chunks to create smoke.

6. 6

   Place the brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the flat.

7. 7

   Smoke the brisket for approximately 6-8 hours, maintaining 225-250°F (107-121°C), until the internal temperature reaches 165°F (74°C) and a dark bark has formed.

8. 8

   Remove the brisket and wrap tightly in butcher paper or aluminum foil. Return to the smoker.

9. 9

   Continue cooking until the internal temperature reaches 203°F (95°C) and the probe slides in like butter, approximately 4-6 more hours.

10. 10

    Remove from the smoker and let it rest wrapped for at least 1 hour, preferably 2 hours, before slicing.

11. 11

    Slice against the grain, starting with the flat at about 1/4 inch thickness. Separate the point from the flat and slice the point slightly thicker.