Smoked Brisket Lean

Prepare the Brisket:

-Trim the lean side of the brisket as necessary, removing excess fat and cleaning up any silver skin.

-Slather a thin coat of mustard all over the brisket.

Season the Brisket:

-In a bowl, combine the black pepper, kosher salt, and granulated garlic to make the seasoning mixture.

-Apply a nice, heavy coat of the seasoning mixture all over the brisket.

Fire up the Smoker:

-Prepare your smoker and bring it to a temperature of 250 degrees Fahrenheit (120 degrees Celsius).

-Place the seasoned brisket on the smoker with the thicker part positioned closer to the fire.

-Add a pan of water to the smoker to maintain moisture and place a blocking log to regulate heat.

-Smoke the brisket at 250 degrees Fahrenheit for approximately 3 hours.

-After 3 hours, increase the smoker temperature to 275 degrees Fahrenheit (135 degrees Celsius).

Spritzing and Monitoring:

-Every hour, spritz the brisket with a little apple cider vinegar (ACV). This helps keep the outside cool and the bark soft.

-Continue spritzing the brisket every couple of hours to enhance smokiness and prevent excessive crisping.

-Smoke the brisket until it reaches an internal temperature of 180 degrees Fahrenheit (82 degrees Celsius).

Wrapping and Finishing:

-Remove the brisket from the smoker and wrap it tightly in butcher paper, adding some beef fat for moisture.

-Place the wrapped brisket back on the smoker and continue cooking until it reaches an internal temperature of 200 degrees Fahrenheit (93 degrees Celsius).

-Once the desired internal temperature is reached, remove the brisket from the smoker.

Resting the Brisket:

-Let the wrapped brisket rest in a preheated oven at 155 degrees Fahrenheit (68 degrees Celsius) overnight. This allows the flavors to meld and the meat to become tender.

One over night rest later, slice it up and dive in!