1 x 10 to 12 lb. Whole Beef Brisket, untrimmed
4 Tbsp Yellow Prepared Mustard (Plain)
1 Cup Twist’d Q™ Texas Bold Brisket Rub
1 Cup of your favorite BBQ sauce
2 Cups Beef Broth
- Pre heat smoker or grill to 275° degrees Fahrenheit/135º Celsius.
- Add your preferred smoking wood.
- Place the brisket on a cutting board and trim as needed, leaving the point of the brisket intact (this is normally known as the burnt end side of the brisket).
- Transfer to a sheet pan.
- Liberally brush the bottom side with the mustard
- Dust with the Texas Bold Rub and press with fingertips and palms to pack the spices down.
- Turn the brisket over and repeat steps 4 and 5. The spice layer will create the briskets bark during the cooking/smoking process.
- Place brisket onto the grilling/smoking surface fat side down.
- Cook checking the temperature with meat thermometer at regular intervals after the first hour of roasting.
- When the temperature reaches 160º degrees Fahrenheit/70º Celsius remove it from the smoker and transfer it to into a large roasting pan fat side up, this will allow the brisket to self baste.
- Add the beef broth to the pan, this helps the meat to retain moisture.
- Cook until internal temperature reaches 195º degrees Fahrenheit/135º Celsius, normally 8 to 10 hours depending on the brisket size.
- Remove the roasting pan from the smoker.
- Using the carving fork, lift the brisket from the roasting pan and to a cutting board, setting it fat side up.
- Remove the brisket point by slicing between the point and the brisket flat. Reserve the point for burnt ends and the additional meat.
- If needed, trim some of the remaining fat from the bottom side of the brisket.
- Flip the trimmed brisket and lay it back on the cutting board, fat side down.
- Using the fork to hold the brisket slice using the carving knife into 1/8” thick slices cutting against the grain.
- Transfer the brisket slices to a serving platter and serve.
- Accompany the brisket with the KC Butt BBQ Sauce on the side.
- When choosing a brisket the fat should be 1/4″ to 1/3″ thick over the e flat portion. White fat is common to grain fed beef and yellow fat to grass fed beef, so choose to your preference.
- If the brisket comes in a Cryovac™ bag, remove it from the bag and let it rest on a tray in the refrigerator for 12 hours. This will help remove the liverish off flavor that is typical of the wet ageing process that comes from the Cryovac™ packaging/preservation system.