Ingredients
- 1 Brisket Whole Packer
- Yellow Mustard for binder
- 1 C Kosher Salt
- 1 C Coarse Black Pepper
Instructions
- Preheat smoker to 200F
- While smoker is coming up to temp, trim brisket as needed and then rub with yellow mustard binder lightly and cover with the 50/50 salt and pepper rib liberally.
- Place on smoker fat side up, with a water pan underneath. Close lid and allow to smoke at 200F for about 2 hours. At that time the rub should be dry, give it a spray with water or beef broth, and increase temperature to 250F.
- Continue to cook with lid closed, give a spray about every 60-90 minutes.
- Allow to cook all the way until the brisket is reading about 200F on a thermometer then start using a bbq probe to feel it's doneness. Brisket is always cooked to temperature and feel rather than time. When the entire brisket feels like sticking your probe into warm butter, it's done. Remove it and tightly wrap in aluminum foil with beef tallow if desired, for 2 hours. This does 2 things. 1.) it allows the cooking to stop so that it doesn't carryover to over cook. 2.) it's going to allow the internal juices to move back to the center of the meat to stay moist.
- After 2 hours either slice and serve, or keep wrapped in foil and hold in an oven or smoker at a temp of 165-180 for up to 12 hours.
Nutrition
Calories: 213kcal | Carbohydrates: 9g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 7166mg | Potassium: 572mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 81IU | Calcium: 76mg | Iron: 4mg