The Best Smoked Beef Brisket Recipe

Essential Tools
Roasting Pan
Meat Thermometer

Ingredients 
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

Directions

1. Pre heat smoker or grill to 275° degrees Fahrenheit/135º Celsius.
2. Add your preferred smoking wood.
3. 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).
4. Transfer to a sheet pan.
5. Liberally brush the bottom side with the mustard
6. Dust with the Texas Bold Rub and press with fingertips and palms to pack the spices down.
7. Turn the brisket over and repeat steps 4 and 5. The spice layer will create the briskets bark during the cooking/smoking process.
8. Place brisket onto the grilling/smoking surface fat side down.
9. Cook checking the temperature with meat thermometer at regular intervals after the first hour of roasting.
10. 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.
11. Add the beef broth to the pan, this helps the meat to retain moisture.
12. Cook until internal temperature reaches 195º degrees Fahrenheit/135º Celsius, normally 8 to 10 hours depending on the brisket size.
13. Remove the roasting pan from the smoker.
14. Using the carving fork, lift the brisket from the roasting pan and to a cutting board, setting it fat side up.
15. Remove the brisket point by slicing between the point and the brisket flat. Reserve the point for burnt ends and the additional meat.
16. If needed, trim some of the remaining fat from the bottom side of the brisket.
17. Flip the trimmed brisket and lay it back on the cutting board, fat side down.
18. Using the fork to hold the brisket slice using the carving knife into 1/8” thick slices cutting against the grain.
19. Transfer the brisket slices to a serving platter and serve.
20. Accompany the brisket with the KC Butt BBQ Sauce on the side.

Notes

• 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.