Ultimate Beef Loving Texan Smoked Brisket

Preparation

1. Step 1

   Preheat your smoker to 275°F, using indirect heat and your favorite firewood.

   Cooking Tip: Chef Johnny recommends a mixture of 60/40 oak to mesquite.

2. Step 2

   Trim fat on cold Brisket to ¼-inch fat cap.

3. Step 3

   Mix spices and evenly coat Brisket, fat side first.

4. Step 4

   Place the Brisket on the smoker with the point end facing the main heat source, fat side down. Close the lid and smoke until internal temp reaches 165-175°F, approximately 5- 7 hours into the cook. Spritz with water occasionally to keep the bark tender.

5. Step 5

   Wrap Brisket tightly in butcher paper and return to the smoker.

6. Step 6

   Close the lid on the smoker, maintaining it at 275°F.

7. Step 7

   Smoke until the Brisket reaches 200-205°F as indicated by a meat thermometer inserted into the point end.

8. Step 8

   Remove Brisket and allow to rest for at least 2 hours.

9. Step 9

   Slice Brisket across the grain at 140-150°F and serve.