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 the 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:

After trimming your brisket, rub mustard on both sides. Then coat with salt/pepper mix liberally. Put on a sheet pan with a rack and allow to rest in the refrigerator for 12 to 24 hours.

First off, get your smoker to 225 degrees.

Next, take your brisket out of the refrigerator to come to room temperature (about an hour). Then place it on the smoker and cook to internal temperature of 165 degrees. Remove from smoker, add a few scoops of beef tallow to the top, and wrap in butcher paper or aluminum foil.

Continue cooking in smoker or oven at 275 degrees until internal temperature of 203 degrees.

Let rest for at least 1 hour but best 2-4 hours if held at a temp of 150 to 170 degrees F.

Slice or chop depending on what you want to do with it and enjoy!