TEXAS-STYLE BRISKETINGREDIENTS: Whole packer brisket, trimmed Gusto Spice’s East Texas Brisket rub Hickory and/or Oak wood Apple cider vinegar and/or beef tallow Unwaxed butcher paper for wrapping Meat thermometer Beverage cooler and towel |
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DIRECTIONS:
Apply rub to one side of the brisket, let it rest for 10 minutes then flip the meat and apply rub to the other side. Allow to rest while you prepare your smoker.
Heat smoker/wood to 225-250°F
Place brisket with the fatty side up, and the fat side (not the flat end) closest to the fire. Insert a thermometer into the thickest part of the meat. Smoke until an the internal temperature reads 175°F. Depending on the stall time and the size of your brisket, this could take 6-8 hours. Spritz beef with apple cider vinegar after the 3 hour mark and every hour after until ready to wrap.
Place unwaxed butcher paper on table, "paint" a small amount of warmed beef tallow on the paper, lay the brisket on top, then drizzle a little more tallow on top of the beef. Wrap the brisket tightly and return to smoker; return the thermometer into the meat. Cook another 1-2+ hours but keep an eye on the temperature. You're looking to pull the beef around 203°F and sometimes that last cook time can go fast!
Near the end of your cook, warm a beverage cooler by adding hot water to the inside of the cooler and shutting the lid for 15 minutes. Warm a clean towel (dedicated to your BBQ cooks!) in the dryer for 10 minutes. Drain the water from the cooler, wrap the brisket (in its butcher paper) in the towel and allow brisket to rest for at least 4 hours. ***It is important to keep the brisket above 140°F for food safety.*** Alternatively, if you have an oven that can be set around 150-160°F, you can "hold" the brisket overnight in the oven by placing it on a baking tray in its butcher paper.
Finally, you are ready to cut your brisket... against the grain, of course!
