How to make JUICY

Ingredients

• 12 lb Beef Brisket (packer cut) (Trim excess fat but leave a 1/4‑inch fat cap for moisture)
• 3 Tbsp Beef Tallow (Melted, for basting during the wrap stage)
• 1 Tbsp Yellow Mustard (Acts as a binder for the rub)
• 2 Tbsp Kosher Salt (Provides the salty base of the rub)
• 1 Tbsp Black Pepper (coarsely ground) (Adds peppery heat to the rub)

Instructions

1. Trim the Brisket

   Place the brisket on a cutting board and trim excess fat, leaving about a 1/4‑inch fat cap to keep the meat moist during smoking.

   Time: PT10M

2. Mix the Rub

   In a small bowl combine kosher salt and coarsely ground black pepper in a 2:1 ratio.

   Time: PT5M

3. Apply Mustard and Rub

   Pat the brisket dry, spread 1 Tbsp yellow mustard over the entire surface, then coat evenly with the salt‑pepper rub.

   Time: PT5M

4. Preheat the Smoker

   Set the smoker to a steady 225°F and place a half‑size drip pan beneath the grates to catch drippings.

   Time: PT15M

   Temperature: 225°F

5. Smoke to First Temperature Milestone

   Place the brisket fat‑side up on the smoker grate. Smoke until the internal temperature reaches 180°F, about 6 hours for a 12‑lb brisket.

   Time: PT6H

   Temperature: 225°F

6. Baste with Tallow and Wrap

   When the brisket hits 180°F, remove it, brush 3 Tbsp melted beef tallow over the surface, then tightly wrap in rapid butcher paper.

   Time: PT10M

7. Continue Smoking to Final Temperature

   Return the wrapped brisket to the smoker and cook until the internal temperature reaches 203°F, approximately 2 hours more.

   Time: PT2H

   Temperature: 225°F

8. Rest the Brisket

   Remove the brisket, wrap it in a clean kitchen towel, place the bundle in a cooler (or insulated container) and let rest for 4 hours.

   Time: PT4H

9. Slice and Serve

   Unwrap, slice against the grain (first the flat, then the point) into ¼‑inch slices, and serve with your favorite BBQ sauce if desired.

   Time: PT15M

10. Cleanup

    Wash all utensils, discard used butcher paper, and clean the smoker grates while still warm.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

0g

Fat

25g

Fiber

0g