# Duce's Wild Smoked Brisket

A master class on how to smoke a brisket, boiling down 25 years of BBQ experience into one cook.

- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- Sharp trimming knife
- Smoker
- Butcher paper
- Probe 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.

## Source

- Original video: https://www.instagram.com/reel/DXPeK3AEcnh/?igsh=cG4zNDBwZXhuOGQ3
- Recipe page: https://www.cliprecipe.com/recipe/968db0dc-d063-41fb-a905-efb8217e180c
- Extracted: 2026-05-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt