Texas Smoked Brisket
Yield: 15
Prep time: 20 HourCook time: 18 HourTotal time: 38 Hour
Ingredients
- 12 - 14 Lbs Brisket
- 1/3 cup of Coarse Black Pepper
- 2 tbsp Garlic Powder
- 2 tbsp Onion Power
- 6 tbsp Meat Church Holy Cow
- 4 tbsp Meat Church Holy Gospel
Instructions
- Trim excess fat from the brisket, leaving about 1/4 inch on the fat cap.
- In a bowl, mix coarse black pepper, garlic powder, onion powder, Meat Church Holy Cow, and Meat Church Holy Gospel to create the rub.
- Generously coat the brisket with the rub, ensuring an even distribution on all sides, including the edges.
- Place the seasoned brisket in the fridge for 12 - 24 hours.
- Preheat the smoker on the smoker to 200 °F.
- Place the brisket, fat side up, on the smoker the evening before your planned dinner. (Pro tip - spritz your brisket ever 45 minutes while you are awake to build a better bark.)
- The following morning your brisket should be between 165°F - 175°F. If you are happy with the bark, wrap your brisket in butcher paper.
- Raise the temp of your smoker to 275°F and continue smoking until the internal temperature reaches 198-202°F.
- Remove the brisket from the smoker, wrap it in towels, and let it rest for at least 2 hours before slicing.