Try your hand at this smoked beef brisket. Not to hard to smoke. The key is temperature control on your smoker. I didn’t wrap this brisket until it was resting. The bark was so crunchy and delicious.
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
-Preheat your smoker to 275 degrees. Now let’s prep the brisket.
-Remove it from the package and pat it dry with a paper towel. Now grab a sharp knife and trim off any pieces that are hanging and trim off any hard fat.
-The brisket has two points, the flat which if the thinner and the point which is the fattier side of the brisket. The hard fat runs along where both pieces meet. Remove the fat at the top of the brisket but not all the way through. Leave 1/4 inch of fat. If the flat is too thin at the towards the end, cut it to where you have at least 1 inch thickness of meat and round it out with the knife.
-Now slather it with mustard and season it heavily, no worries if it looks like too much, it’s a large piece of meat that can take it.
-Place it in the smoker and use a big enough drip pan for it. Place it underneath it. Smoke the brisket until 175 internal temperature, then place it inside that drip pan until probe tender. Use a toothpick or thermometer to poke the brisket, if it goes in like butter then remove it from the smoker and wrap in foil.
-Place it in a cooler with no ice and let it rest for at least 2 hours. After slice the brisk against the grain for a more tender bite.