How to smoke a brisket

Ingredients

• 12 lb Beef Brisket (packer cut) (Trimmed to about 1/4" fat cap, silver skin removed)
• 2 tbsp Yellow Mustard (Used as a binder for the rub)
• 2 tbsp Coarse Black Pepper (Two parts pepper to one part salt)
• 1 tbsp Kosher Salt (One part salt to two parts pepper)
• 1 sheet Butcher Paper (For wrapping the brisket during the second smoke)
• 1 sheet Aluminum Foil (To tent the brisket while resting)

Instructions

1. Trim the Brisket

   Place the brisket on a cutting board and remove excess fat from both sides, especially where the point and flat meet. Trim the thin edges of the flat that could burn, cut away any silver skin, and shape the fat cap to about a quarter-inch thickness.

   Time: PT15M

2. Apply Mustard Binder and Season

   Brush the entire brisket with yellow mustard. Mix 2 parts coarse black pepper with 1 part kosher salt and coat the meat evenly, ensuring all sides are seasoned.

   Time: PT5M

3. First Smoke

   Preheat the smoker to 250°F. Place the brisket fat‑side up on the grill grates and smoke for about 8 hours, or until a dark bark forms and the internal temperature reaches 170‑180°F.

   Time: PT8H

   Temperature: 250°F

4. Wrap and Continue Smoking

   Remove the brisket, wrap it tightly in butcher paper, and return it to the smoker. Continue cooking until the internal temperature hits 203°F or the meat is probe‑tender.

   Time: PT2H

   Temperature: 250°F

5. Rest the Brisket

   Remove the wrapped brisket from the smoker, loosely tent it with aluminum foil, and let it rest until the internal temperature drops to about 160°F, roughly 30 minutes.

   Time: PT30M

6. Slice and Serve

   Place the brisket on a cutting board. Slice the flat first, cutting against the grain. When you reach the point, turn the meat and continue slicing against the grain. Serve immediately.

   Time: PT15M

Nutrition Facts

Calories

1500

Protein

120g

Carbohydrates

0g

Fat

110g

Fiber

0g