Smoked Brisket Texas Style

[FMCoug]

This is the brisket I did over the weekend.

Rub
3/4 cup paprika
1/4 cup coarse black pepper
1/4 cup coarse salt
1/4 cup sugar
2 Tbsp chilli powder
2 Tbsp garlic powder
2 Tbsp onion powder
2 tsp cayenne


Prep

• Trim major fat pieces off of brisket. Make sure you don't trim too much ... the fat cap is how it self-bastes while cooking.
• Apply rub liberally so it is completely covered, wrap brisket in plastic wrap and/or foil and put in fridge overnight. Mine was there for about 24 hours.

Smoking

• Remove brisket from fridge and let rest for an hour or so. When it starts to sweat, it's ready.
• Preheat smoker to 220. I used mesquite for the true Texas brisket but I might try a different wood next time.
• Put brisket in smoker and smoke until the temp returns to 220. Mine took about 4 hours.

Finish in Oven

• Remove brisket from smoker and put it in a roasting pan. I used one of the throw away foil type.
• Put about an inch or two of apple juice in the bottom of the pan.
• Cover with foil and put in oven at 200 degrees until it is done. Internal temp should be 190-200. This step takes a LONG time (low and slow remember). Mine took about 9 hours ... I have heard of them taking 12-14

FTC
This part seems weird but I am told it is the trick to all good BBQ. I did it and it came out great.

• 1. After you have removed brisket from oven, wrap it really well in heavy duty foil so the juices can't leak. I triple wrapped mine.
• 2. Wrap the foil wrapped brisket in bath towels.
• 3. Place in a cooler (no ice ... we want it to stay warm).
• 4. Leave it for 4-6 hours. We left ours for 4 ... this can vary based on when you want to eat.

This came out dang good. The brisket basically was not sliceable ... pulled apart with a fork. We have been eating it ever since in a variety of ways. Just as itself, on sandwiches, in a tortilla, etc.

If we do a CUF tailgate for the FSU game this year I'll bring one. The FTC thing makes this ideal to bring somewhere like that.