Texas BBQ smoked brisket with Black Rub
Classic Texas BBQ beef brisket with Black bark
- 1 x 14-16 lb packer cut whole brisket
- Hardcore Carnivore Black rub
- Coarse Black Pepper
- Hardcore Carnivore BBQ paper
- Heat a smoker or pellet grill to 250f.
- Trim fat cap of brisket to 1/4 inch thickness.
- Season the brisket agressively with Black (meaning, use A LOT of seasoning!) on both sides. Add some additional coarse black pepper to the fat cap side to help create the bark.
- Place the brisket fat side up into the smoker, and cook for 7-8 hours. You can spritz it occasionally during this time using a mix of 3:1 water and worcestershire sauce.
- Once the internal temperature reads 165-170 degrees, remove the brisket from the smoker and wrap tightly in BBQ paper to form a parcel.
- Return wrapped brisket to smoker for another 4-6 hours until internal temp reads 203-207 degrees.
- Remove brisket from the smoker, and allow it to cool for 15-20 minutes, still wrapped. Then place into a yeti cooler to rest for at least two hours.
- Slice against the grain to serve.
- The better quality the brisket, the better the result. Try to purchase Prime grade if possible.
- If you are in very cold weather, you want to pre-heat your Yeti cooler by pouring in boiling water and leaving for 5 minutes, then draining it. This creates a warm environment for the brisket to rest in.
- If you are using a pellet grill, you may want to cook fat side down as the radiant heat from the deflector plate is greater than in an offset smoker.
- Accurately measure the internal temp with a quality thermometer.
- Keep trimming and seasoning easy with our Disposable Cutting Boards.