Duce's Wild Smoked Brisket

Name: Duce's Wild Smoked Brisket
Cuisine: American
Ingredients: 1 brisket whole high-quality packer brisket; Yellow mustard; Duce's Wild Boss Blend; Duce's Wild Texas Blend; Cracked black pepper

Serves 1

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Duce's Wild Smoked Brisket

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Serves 1

Directions

1Select a high-quality whole packer brisket with strong marbling, good shape, and flexibility.
2Using a sharp knife, trim most of the hard fat from the top, leaving enough to protect the meat during cooking, and keep the shape even and clean.
3Coat the entire brisket lightly with yellow mustard as a binder to help the seasoning stick.
4Apply Duce’s Wild Boss Blend as the base layer, followed by Duce’s Wild Texas Blend, and finish with a generous coat of cracked black pepper, keeping it savory and beef-forward without sugar.
5Place the brisket in the smoker and cook at 250°F until the internal temperature reaches 175°F to build a steady bark and break down fat properly.
6Once the brisket hits 175°F internal, wrap it tightly in butcher paper to power it through the stall and protect the bark.
7Return the wrapped brisket to the smoker and continue cooking until it reaches 200–202°F internal.
8Rest the brisket for a minimum of 2 hours, with 4 to 8 hours being optimal, to allow the magic to happen.
9After resting, separate the point from the flat for cleaner presentation and better slices/burnt ends.
10Slice the flat against the grain and use the point for burnt ends or thicker slices.

Ingredients

1 brisket whole high-quality packer brisket
Yellow mustard
Duce's Wild Boss Blend
Duce's Wild Texas Blend
Cracked black pepper

Equipment

Sharp trimming knifeSmokerButcher paperProbe thermometer

Tips

Leave at least a quarter inch of fat across the whole brisket for protection during cooking.
A binder like mustard helps the rub stick and creates an even surface.
Be generous with seasoning on a large cut of meat like brisket.
Maintain a consistent temperature of 250 degrees Fahrenheit in the smoker.
Wrap the brisket at about 175 degrees Fahrenheit internal temperature to speed up the cooking process through the stall.
Rest the brisket for a minimum of 2 hours, preferably 4 to 8 hours.
Separate the two muscles of the brisket (flat and point) after resting for cleaner presentation and better slices.
For the most tender bite, cube the point and slice the flat against the grain.
Present the slices on a cutting board, perhaps paired with burnt ends, pickles, sliced onion, and barbecue sauces for an impressive presentation.

Duce's Wild Smoked Brisket

Serves 1

instagram.com

Duce's Wild Smoked Brisket

instagram.com

Serves 1

Directions

1Select a high-quality whole packer brisket with strong marbling, good shape, and flexibility.
2Using a sharp knife, trim most of the hard fat from the top, leaving enough to protect the meat during cooking, and keep the shape even and clean.
3Coat the entire brisket lightly with yellow mustard as a binder to help the seasoning stick.
4Apply Duce’s Wild Boss Blend as the base layer, followed by Duce’s Wild Texas Blend, and finish with a generous coat of cracked black pepper, keeping it savory and beef-forward without sugar.
5Place the brisket in the smoker and cook at 250°F until the internal temperature reaches 175°F to build a steady bark and break down fat properly.
6Once the brisket hits 175°F internal, wrap it tightly in butcher paper to power it through the stall and protect the bark.
7Return the wrapped brisket to the smoker and continue cooking until it reaches 200–202°F internal.
8Rest the brisket for a minimum of 2 hours, with 4 to 8 hours being optimal, to allow the magic to happen.
9After resting, separate the point from the flat for cleaner presentation and better slices/burnt ends.
10Slice the flat against the grain and use the point for burnt ends or thicker slices.

Ingredients

1 brisket whole high-quality packer brisket
Yellow mustard
Duce's Wild Boss Blend
Duce's Wild Texas Blend
Cracked black pepper

Equipment

Sharp trimming knifeSmokerButcher paperProbe thermometer

Tips

Leave at least a quarter inch of fat across the whole brisket for protection during cooking.
A binder like mustard helps the rub stick and creates an even surface.
Be generous with seasoning on a large cut of meat like brisket.
Maintain a consistent temperature of 250 degrees Fahrenheit in the smoker.
Wrap the brisket at about 175 degrees Fahrenheit internal temperature to speed up the cooking process through the stall.
Rest the brisket for a minimum of 2 hours, preferably 4 to 8 hours.
Separate the two muscles of the brisket (flat and point) after resting for cleaner presentation and better slices.
For the most tender bite, cube the point and slice the flat against the grain.
Present the slices on a cutting board, perhaps paired with burnt ends, pickles, sliced onion, and barbecue sauces for an impressive presentation.