Recipes

1. Trim the Brisket

• Trim excess fat, leaving about 1/4 inch of fat.
• Remove any hard, thick fat deposits.
• Smooth surface for even seasoning.

2. Season the Brisket

• Lightly coat the brisket with mustard (or oil) as a binder.
• Generously season with 50% kosher salt and 50% coarse black pepper.
• Optionally add garlic powder or paprika.

3. Let It Sit

• Let seasoned brisket rest at room temp for 30–45 minutes before smoking.

• Start spritzing about 2–3 hours into the cook (around 140°F internal temp).
• Spritz every 45–60 minutes with a mix like apple cider vinegar and water.
• Stop spritzing after wrapping the brisket.

• Wrap brisket when the flat reaches 160°F–170°F internal temp.
• Probe multiple spots in the flat to ensure even cooking and prevent drying out.
• Use butcher paper (preferred) or heavy-duty foil.
• Wrap tightly to retain moisture and push through the stall.

• Cook brisket until the flat reaches 195°F–203°F internal temp.
• Probe multiple spots in the flat for tenderness ("feels like warm butter").
• The flat is leaner and can dry out if overcooked, so monitor it closely.
• Rest wrapped brisket in a cooler for 4–6 hours.

• Slice brisket against the grain.
• For the flat (leaner section), slice thin.
• For the point (fattier section), slice slightly thicker.