Texas Smoked Brisket

Ingredients:

10 lbs brisket trimmed (you can get one pre trimmed if you don’t want to trim the meat)

2 tbsp yellow mustard (enough to cover both sides)

For Chef Scout’s Brisket Rub:

1 cup Kosher salt

1 cup smoked cracked black pepper

½ cup red pepper flake (if you like a little heat)

Mix well (in a spice blender if you have one)

This rub will make more than you need but goes great with any cut of beef

Directions:

Begin by trimming your brisket, removing excess fat and shaping the brisket for a more even cook.

Once trimmed, coat both sides of the brisket with a thin layer of yellow mustard. This acts as a binder to help the seasoning adhere and will not overpower the finished flavor.

Generously season the brisket on all sides with your salt and pepper blend. Place the brisket on a wire rack set over a sheet pan and refrigerate uncovered for 12–24 hours. This allows the seasoning to penetrate the meat and helps develop a better bark during the cook.

When you’re ready to smoke, preheat your smoker to 225°F.

Remove the brisket from the refrigerator and allow it to sit at room temperature for about 1 hour before placing it on the smoker.

Place the brisket on the smoker and cook until the internal temperature reaches approximately 165°F and the bark has developed.

Remove the brisket from the smoker and place it on butcher paper or foil. Add a few generous scoops of beef tallow over the top of the brisket, then wrap tightly to help retain moisture and continue breaking down the connective tissue.

Return the wrapped brisket to the smoker, or finish it in an oven set to 275°F, until the internal temperature reaches approximately 203°F. The most important test is tenderness—the brisket should feel soft when probed, with little resistance.

Once finished, allow the brisket to rest for at least 1 hour before slicing. For the best results, hold the brisket for 2–4 hours in a warm environment between 150–170°F. This resting period allows the juices to redistribute and the brisket to become more tender.

Slice against the grain for clean slices, or chop for sandwiches, tacos, chili, and other creations.

Enjoy!

Chef Scout Recon Tip: Temperature is only part of the mission. A brisket is done when it tells you it’s done—when a probe slides into the flat with the resistance of warm butter. The numbers get you close; feel and tenderness complete the cook.