Trim the Brisket: Trim any excess fat from the brisket, leaving about ¼ inch of fat on the flat and ensuring the point has enough fat to support cooking. Trim the edges evenly and remove any brown bits.
2. Season the Brisket
Coat with Mustard: Rub yellow mustard over the entire brisket. This acts as a binder for the seasoning, and you won’t taste it after the long cook.
Apply the Rub: Coat the brisket evenly with Motley Que Beef Fixx (or a mixture of 16-mesh pepper and kosher salt, as Aaron Franklin recommends). Let the brisket rest at room temperature for about 30 minutes before placing it on the smoker.
3. Smoking the Brisket
Place the Brisket on the Smoker: Put the brisket on the smoker with the point facing the heat and the flat away from it. Close the lid and don’t open it for 3 hours.
Check After 3 Hours: After 3 hours, open the lid and spray any areas that are getting too dark or crispy with apple cider vinegar. Continue to spray every 45 minutes to 1 hour until the brisket reaches an internal temperature of 165°F.
4. Wrap in Paper
Wrap the Brisket: Once the internal temperature reaches 165°F, wrap the brisket tightly in butcher paper, ensuring it is wrapped at least 4 times, with 2 extra layers on the bottom to prevent melted fat from soaking through.
5. Tenderizing the Brisket
Increase the Smoker Temperature: Raise the smoker temperature to 280°F.
Continue Smoking: Keep the brisket on the smoker until it reaches an internal temperature of 200°F.
Check for Tenderness: Use a metal probe to check for tenderness. If it slides in like butter, the brisket is done. Alternatively, Aaron Franklin suggests using a toothpick: if it bends without breaking, it’s done; if it bends and snaps, it needs more time.
6. Resting
Once the brisket is tender, remove it from the smoker. Let it rest, still wrapped in paper, for at least 40 minutes on the counter. This resting period helps the juices redistribute.
7. Slicing and Serving
Slice the lean flat into thin slices.
Divide the point in half perpendicular to the flat slices and then cut it into pencil-thick slices. You can turn the fattier pieces into burnt ends.
Serve the slices fresh!
Quick Recap:
Preheat smoker to 265°F.
Trim the brisket, leaving ¼ inch fat on the flat and enough fat on the point.
Season with mustard and Motley Que Beef Fixx (or salt and pepper).
Smoke the brisket for 3 hours with the point toward the heat.
Spray with apple cider vinegar every 45 minutes until it reaches 165°F.
Wrap in butcher paper and smoke until 200°F.
Check for tenderness with a metal probe or toothpick.
Rest for 40 minutes before slicing.
Slice and serve fresh!
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