Brisket

Rub

For approximately 20lb Brisket

3 tbsp kosher salt
3 tbsp coarse black pepper
2 tbsp smoked paprika
1 tbsp ancho chile powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp Mexican oregano
½ tsp cayenne (optional for heat)

Brisket Prep & Brine

Steps:

Trim excess hard fat and silver skin, especially from underside.
Apply a thin, even layer of Dijon mustard binder; just enough for rub to adhere.
Generously apply rub on all sides, including edges.
Place brisket uncovered in a foil pan or on a wire rack in the fridge.
Rest overnight (12–24 hours) to dry brine. This enhances tenderness, moisture retention, and bark texture.

Alternative (Short on Time):

Dry brine for a minimum of 4 hours during the day.
Begin smoking immediately after brine if doing an overnight cook.

Smoking Instructions

Smoker Temperature: 225–250°F

Place brisket uncovered directly on smoker grates.

Visual Targets: Bark darkens steadily. Aim for deep reddish-brown to near black coloration. Surface should appear dry and set; avoid spritzing excessively to maintain bark integrity.

At Stall (~165°F Internal Temp)

Transfer brisket to a large foil pan; allow natural juices to collect in the pan.
Loosely cover the pan with foil, trapping moisture while preserving bark texture.

Optional Aromatics (Added When Wrapping):

1 sliced onion

3 smashed garlic cloves

½ cup beef broth or water

Adds subtle aromatic depth, not required for flavor or safety.

Bark Reset

At 195°F, uncover brisket and place directly on smoker grates to firm bark.

Important Note: Expect a brief internal temp drop due to evaporative cooling. This is normal; be patient as temp rebounds.

The Final Stretch

Continue smoking to ~203°F internal temp.

Probe test: Insert thermometer or skewer in both flat and point should glide in with little resistance (“butter-like”).

Remove and rest

Wrap brisket tightly in foil or butcher paper.

Place wrapped brisket into a towel-lined cooler to rest for at least 2 hours; ideal rest is 3–5 hours.

Slicing Notes

Slice brisket once internal temp cools to 150–160°F.

Always slice against the grain for tenderness.

Optionally, separate flat from point for cleaner presentation and portioning.

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