Ingredients
Brisket and Seasoning
- 14 lb brisket (Creekstone Farms Master Chef Choice) Use high-quality meat for the best flavor.
- 2 tablespoons yellow mustard Used as a binder before seasoning.
- 3 tablespoons salt (Diamond Crystal kosher salt preferred) For even coverage.
- 3 tablespoons pepper (coarse-ground 16 mesh) For classic Texas bark.
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
Method
Preparation
- Begin by preparing your brisket. Trim any excess fat, leaving about a quarter-inch layer for flavor.
- Rub a thin layer of yellow mustard over the brisket. This will help the seasoning stick.
- In a bowl, mix together the salt, pepper, garlic powder, and onion powder. Generously apply this seasoning mix all over the brisket.
Cooking
- Preheat your smoker to a steady 225°F.
- Place the brisket in the smoker, fat side up. Smoke for about 1.5 hours per pound, or until it reaches an internal temperature of 203°F.
- Once done, wrap the brisket in foil and let it rest for at least one hour before slicing.
Serving
- Slice against the grain and serve. Place sliced brisket on a large platter.
- You can serve it with classic sides like coleslaw, baked beans, or cornbread. A drizzle of barbecue sauce can add extra flavor. Don’t forget some pickles and onions to cleanse the palate!
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 1gProtein: 42gFat: 43gSaturated Fat: 15gSodium: 1100mg
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze wrapped tightly in foil or plastic wrap and store in a freezer bag for up to 3 months.
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