Equipment You’ll Need
- Fireboard 2.0 Thermometer
- BBQ Tongs
- Camp Chef Woodwind Wi-Fi 36 Pellet Grill – or any quality smoker
- Cutting Board
- Yonedas Okami Chef Knife
- Sturdy Roll of Tin Foil
- Foil Trays
- Butcher Paper
Ingredients
- 1 full packer brisket (about 15 lbs), point and flat separated
- 2 tbsp Yonedas Grannies Gold Mustard Sauce
- ¼ cup Yonedas White Seasoning
- ¼ cup Big Poppa Smokers Cash Cow Rub
- ¼ cup Big Poppa Smokers Double Secret Steak Rub
- 1 bottle Yonedas Honey Chipotle BBQ Sauce
- ½ cup salted butter
Instructions
1. Season the Brisket
- Rub the entire brisket with Grannies Gold Mustard Sauce.
- This acts as a binder, helping the seasonings stick.
- Then layer on the rubs evenly
- Start with Yonedas White Seasoning
- Add Cash Cow Rub
- Finish with a light dusting of Double Secret Steak Rub
Let the seasoned brisket sit at room temperature for about 20 minutes, until it starts looking moist.
2. Smoke the Brisket
- Preheat your smoker to 250°F.
- Place the brisket on the smoker, unwrapped. Smoke until the internal temperature hits 165°F.
- At 165°F, tightly wrap the brisket in tin foil. Insert your thermometer probe back into the meat.
- Continue smoking until the internal temperature reaches 200°F. At this point, start checking for tenderness by sliding your thermometer probe into the meat. When it feels like “soft butter,” it’s ready.
3. Rest the Brisket
- Once done, open the foil slightly to vent heat for 5 minutes.
- Then reseal it tightly in the foil.
- Let the brisket rest at room temperature for 1–2 hours.
- This step locks in all the juices.
4. Chill the Brisket
After resting, place the brisket (still wrapped tightly) in the fridge. Chill for at least overnight, or up to 24 hours before reheating.
5. Reheat the Brisket
Here’s where the magic happens!
For the flat:
- Unwrap the flat.
- Place ¼ cup butter on top of the brisket.
- Wrap the brisket flat tightly in butcher paper with the butter inside.
For the point (burnt ends):
- Cube the point into bite-sized pieces.
- Place the cubes in an aluminum foil tray.
- Add ¼ cup cubed butter and pour about ½ bottle of Honey Chipotle BBQ Sauce over the meat.
- Stir everything together.
- Cover the tray tightly with foil.
Place both the wrapped flat and the tray of burnt ends onto your smoker at 250°F.
Reheat for 2–3 hours, or until warmed through.
No need to rest it again — just slice, serve, and enjoy!
Quick Recap:
- Season brisket with mustard and rubs.
- Smoke at 250°F until 165°F, then foil wrap.
- Continue smoking to 200°F, probe for tenderness.
- Rest for 1–2 hours.
- Chill overnight (or up to 24 hours).
- Reheat with butter and sauce at 250°F for 2–3 hours.
- Serve hot — your guests won’t even know it was reheated!
Helpful Tips and Notes
How Long Can You Chill a Brisket?
If vacuum sealed, brisket can last up to a week in the fridge.
Wrapped just in foil, it’s best to reheat within 24–36 hours for the juiciest results.
Can You Keep Brisket Hot Instead of Chilling?
Yes! You can hot hold brisket safely for up to 4 hours as long as the internal temperature stays above 140°F. If you need a longer wait, chilling and reheating is safer and better for quality.
What If I’m Gluten-Free?
Good news — this entire recipe is gluten-free!
Do I Have to Chill Before Serving?
Nope! You can make this recipe fresh too. After resting, slice and serve right away instead of chilling. Straight from smoker → rest → plate → eat!