Smoked Brisket

Low and slow over post oak until it bends.

Cooked 14× · 79% loved itby Demo

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Ingredients

whole packer brisket, 12-14 lb1
kosher salt3 tbsp
coarse black pepper3 tbsp
yellow mustard, binder2 tbsp

Method

1
Trim the brisket, leaving about a quarter inch of fat cap.
2
Slather with mustard and season hard with the salt and pepper.
3
Smoke fat-side up until the bark sets and the internal hits 203°F.
low225F
4
Rest wrapped in a cooler for at least an hour before slicing.

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