Popped this 6.5 pound Brisket flat on last night at midnight. Hmmm Good.
Easy to do. Wash & pat dry the brisket. Score the fat cap. Rub with mustard. I used Beer & Brats Horseradish mustard from Sam's club. Then sprinke with rub till you can't see the mustard anymore. Wrap in plastic wrap overnight and keep cold till you put on the smoker. Smoke at 210 degrees till it reaches 190 degrees internal. Pull off the smoker and wrap in foil and place in cooler to rest for at least an hour. It will stay hot for 4 hours in a cooler. Slice across the grain and serve with beans & coleslaw.
Here's my spice rub recipe.
4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon ground black pepper
4 Tablespoons Turbinado Sugar
1 Tablespoon McCormick's Ground Chipotle Pepper
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Now to get back to cookin Pinto beans while enjoying SN Celebration Ale.
Merry Christmas everybody!