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.
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