Texas Style Brisket

If you're looking to make a delicious brisket, then this recipe is for you. The most important factor in making a tender brisket is time. As long as you give this cut of meat enough time to break down the tough proteins, and render that fat, you won't be disappointed. In this video, I do a "Texas Style", which is usually just 50/50 salt and pepper, but I used Kosmos Q SPG Dry Rub because I love garlic, and boy was that flavor awesome! 10/10 would recommend!

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I smoked this brisket on my 1230 PitBoss Pellet Grill. However, you can use the same temps and times on an offset or electric smoker, and your results should turn out the same. I ran my smoker at 225 degrees F the entire time and filled the hopper with Hickory pellets. Feel free to try your own blend of pellets!

Ingredients:

• Whole Packer Brisket - (usually between 8-14 lbs)

• 1/2 Cup - Kosmos Q 'SPG' - Dry Rub

- Yeah, its that ^ simple!

Directions:

1. Trim any thick areas of fat, and silver skin from the top of the flat. Shape the brisket up, then flip over and trim the fat cap to about 1/4 inch.

2. Season the brisket with dry rub. I used Kosmos Q SPG Dry Rub 🔗 https://amzn.to/2OoxR8C 🔗 however you can make your own mixture by mixing equal parts: Salt, Pepper, and Garlic Powder.

3. Place your brisket fat side up on the smoker, setting your point over the hottest part of your grill.

4. Smoke for 8 hours, NO PEAKING. This will give your meat enough time to create a bark and begin sweating and transforming into that tender cut you're achieving.

5. Pull from smoker and tightly wrap your brisket with butcher paper. I like to use two, overlapping pieces. Just tuck the ends underneath the brisket keeping it fat side up. Place the brisket in the center, and wrap so well, you'd want to put a bow on it.

6. Insert the internal thermometer in the center of your flat, through the butcher paper.

7. Place back in the smoker until your meat hits 195.

8. Pull from smoker and wrap meat tightly with cling wrap, leaving the butcher paper on still.

9. Place in a cooler or oven for at least 1 hour before cutting. (I would suggest cutting the brisket only when you are ready to eat. The brisket can rest in the cooler for up to 5 hours, so if its done a few hours before dinner, just wait to cut it till right before you eat. The meat will still be hot and your taste buds will thank you for being patient!

10. Enjoy!

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