1Select a high-quality whole packer brisket with strong marbling, good shape, and flexibility.
2Select a high-quality whole packer brisket with strong marbling, good shape, and flexibility.
3Select a high-quality whole packer brisket with strong marbling, good shape, and flexibility.
4Using 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.
5Using 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.
6Using 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.
7Coat the entire brisket lightly with yellow mustard as a binder to help the seasoning stick.
8Coat the entire brisket lightly with yellow mustard as a binder to help the seasoning stick.
9Coat the entire brisket lightly with yellow mustard as a binder to help the seasoning stick.
10Apply 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.
11Apply 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.
12Apply 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.
13Place 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.
14Place 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.
15Place 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.
16Once the brisket hits 175°F internal, wrap it tightly in butcher paper to power it through the stall and protect the bark.
17Once the brisket hits 175°F internal, wrap it tightly in butcher paper to power it through the stall and protect the bark.
18Once the brisket hits 175°F internal, wrap it tightly in butcher paper to power it through the stall and protect the bark.
19Return the wrapped brisket to the smoker and continue cooking until it reaches 200–202°F internal.
20Return the wrapped brisket to the smoker and continue cooking until it reaches 200–202°F internal.
21Return the wrapped brisket to the smoker and continue cooking until it reaches 200–202°F internal.
22Rest the brisket for a minimum of 2 hours, with 4 to 8 hours being optimal, to allow the magic to happen.
23Rest the brisket for a minimum of 2 hours, with 4 to 8 hours being optimal, to allow the magic to happen.
24Rest the brisket for a minimum of 2 hours, with 4 to 8 hours being optimal, to allow the magic to happen.
25After resting, separate the point from the flat for cleaner presentation and better slices/burnt ends.
26After resting, separate the point from the flat for cleaner presentation and better slices/burnt ends.
27After resting, separate the point from the flat for cleaner presentation and better slices/burnt ends.
28Slice the flat against the grain and use the point for burnt ends or thicker slices.
29Slice the flat against the grain and use the point for burnt ends or thicker slices.
30Slice the flat against the grain and use the point for burnt ends or thicker slices.