Equipment
Ingredients
The Meat
- 6000 g whole packer beef brisket, chilled
- 50 g yellow mustard
Dry Rub
- 60 g coarse black pepper
- 50 g kosher salt
- 30 g sweet paprika
- 20 g granulated garlic
- 20 g onion powder
Wet Mop (Spritz)
- 250 ml apple cider vinegar
- 250 ml water
- 30 ml worcestershire sauce
Homemade Barbecue Sauce
- 300 g ketchup
- 100 g dark brown sugar, packed
- 60 ml apple cider vinegar
- 50 g tomato puree
- 30 ml worcestershire sauce
- 5 g smoked paprika
- 5 g black pepper
Nutrition (per serving)
Method
Trim the cold brisket. Remove the hard fat cap down to 6mm (1/4 inch) thickness. Cut away the thin edge of the flat muscle to prevent burning, and remove the deckle fat separating the point and flat muscles.
Combine black pepper, salt, sweet paprika, granulated garlic, and onion powder in a bowl. Rub the brisket all over with a thin layer of mustard (binder), then coat liberally with the spice mixture. Pat the rub in; do not rub it off.
Preheat your smoker to 107°C-121°C (225°F-250°F) using hardwood (hickory, oak, or mesquite). Place the brisket fat-side up (or towards the heat source) in the smoker.
Mix the Wet Mop ingredients in a spray bottle. After the first 3 hours, or when the bark has set (it doesn't smudge when touched), spray the brisket every 45-60 minutes to keep the surface moist and cool.
When the internal temperature reaches the 'Stall' at approximately 71°C-77°C (160°F-170°F) and the bark is dark mahogany, wrap the brisket tightly in pink butcher paper (or foil). This is the 'Texas Crutch'.
Return the wrapped brisket to the smoker. Continue cooking until the internal temperature reaches approximately 95°C (203°F). The probe should slide into the meat with resistance similar to warm butter.
Remove brisket from smoker. Keep it wrapped and place it in a dry cooler (faux cambro) insulated with towels. Let it rest for a minimum of 2 hours, ideally 4. This allows the collagen-turned-gelatin to set.
While the meat rests, prepare the sauce. Combine ketchup, dark brown sugar, cider vinegar, tomato puree, Worcestershire sauce, and spices in a saucepan. Simmer over medium-low heat for 10-15 minutes until sugars dissolve and flavors meld.
Unwrap the brisket. Slice the 'flat' section against the grain into pencil-width slices. Rotate the 'point' section 90 degrees and slice. Serve immediately with the warm sauce.
Chef's Notes
- Always trim your brisket while it is fridge-cold; fat is much easier to cut before it softens.
- The 'Stall' is terrifying for beginners. The temp will stop rising for hours. Do not panic. Keep the fire steady.
- Butcher paper is superior to foil for wrapping because it allows the meat to breathe slightly, preserving the bark better than foil, which can steam the crust.
- Pay attention to grain direction before cooking. I sometimes make a small notch in the raw meat to indicate the direction of the grain on the flat, as the bark can obscure it later.
- Reserve the tallow rendered from the trimmings to inject back into the meat or to coat the butcher paper before wrapping.
Storage
Refrigerator: 4 days — Store whole pieces if possible to retain moisture.
Freezer: 3 months — Vacuum seal slices with a little beef tallow or juice.
Reheating: Reheat gently in the oven at 120°C wrapped in foil with a splash of apple juice or beef broth.
