Texas Brisket Secrets

Prepare the Brisket:

Start with an amazing brisket, such as an American Wagyu brisket from Snake River Farms.

Trim the brisket to remove excess fat and achieve a clean, even surface. Check out a how-to trim brisket video for step-by-step trimming tips.

Mix the Rub:

In a bowl, combine 2 parts 16 mesh black pepper, 1 part kosher salt, and 1 part Lawry's seasoned salt to create the rub.

Apply the Slather:

Mix equal parts yellow mustard and Frank's RedHot sauce to create the slather.

Lightly slather the brisket with the mustard and hot sauce mixture.

Season the Brisket:

Coat the brisket generously with the prepared rub, making sure to cover both sides and the edges.

Fire up the Pit:

Rock your smoker around 250 degrees Fahrenheit (121 degrees Celsius) for the initial hours of cooking.

Place the Brisket on the Smoker:

Put the seasoned brisket on the smoker with the fatty side towards the fire and the fat cap facing up.

Add a water pan to the smoker to add humidity to the cook chamber, placing it near the heat exchange to block direct heat.

Consider using a dense green log as a blocking log to redirect airflow for better smoke distribution.

Maintain the Cooking Temperature:

Let the brisket cook for about 5 hours at 250 degrees Fahrenheit.

Around hours 3-4, increase the heat to about 275 degrees Fahrenheit (135 degrees Celsius).

Spritz the brisket with a classic ACV spritz (or diluted ACV spritz) every hour or so to keep it moist.

Add Beef Trimmings (Optional):

Consider throwing some beef trimmings into the fire periodically during the cook to enhance the flavor.

Switch to Worcestershire Spritz:

About 7 hours into the cook, switch from the ACV spritz to a Worcestershire spritz for additional flavor and color.

Wrap the Brisket:

After approximately 9 hours of cooking, take two pieces of butcher paper and spray them with the spritz to moisten the paper.

Wrap the brisket tightly in the butcher paper and return it to the smoker, lean side towards the fire, for about an hour.

Once the brisket reaches an internal temperature of about 200 degrees Fahrenheit (93 degrees Celsius) and feels jiggly when touched, it's ready to come off the smoker.

Rest the Brisket:

Keep the wrapped brisket resting until the internal temperature drops to around 175 degrees Fahrenheit (80 degrees Celsius).

Then, place it in the oven on the lowest setting and let it rest overnight.

Finish the Brisket:

The next morning, check the brisket's tenderness. If it's not tender enough, add some beef tallow and wrap it back up, returning it to the oven for a couple of hours.

Serve and Enjoy:

Once the brisket is tender and perfectly cooked, it's ready to be served and enjoyed! Slice it up and savor the delicious Texas-style flavors.