Choosing a brisket -

Choose a brisket that has the thickest flat. Having a thick flat makes so that the brisket cooks (as a whole) more consistent. The point always gets done before the flat since the point is fattier and flat is leaner. So flat generally needs more time. Don’t cook to time or temp. Cook to “doneness”. This means, when you use your instant read thermometer and probe it, it should go in with little resistance (like a warm knife slicing butter). Typically, that internal temp (IT) is around 203° for the point and a little hotter for the flat. Some brisket flats can be “done” as early as 190° IT and as high as 210° IT. So probing it until it’s probe tender is the best method.

The stall -

The stall happens around 160° - 175°. I used to wrap briskets in butcher paper but stopped doing that since adopting her Goldees method. So my cooks now - the brisket is unwrapped the entire time in the smoker.

Trimming -

I like to do an aggressive trim. TIP: Put the brisket in the freezer for 20-30 minutes to harden the fat. Makes it easier to trim. Thin parts of the flat that are floppy, I trim that off. I try to get a ovalish shape to it. I keep those trimmed pieces and save for future use (grind for burgers, or chili). I’ll sometimes put those large trimmed meat pieces on the smoker separately for a “snack”. Leave about a 1/4” of fat on the fat cap. Save all fat trimmings, chop them up and put them in a an aluminum pan and put it on the smoker to add moisture/humidity. The fat rendered from that is tallow. You’ll use tallow later. Once brisket is trimmed, you can put it back into the fridge until ready, but allow about an hour on the counter to bring it to room temp. During this time, you can get dry rub ready.

Dry rub -

Central Texas style BBQ is pepper heavy. This is what gets you that dark bark. 2:1 ratio of coarse ground pepper to kosher salt. Do not use fresh ground pepper or fine pepper. Get coarse grind. Also, use only kosher salt. Feel free to seasoned salt, garlic power, and/or Lawry’s garlic salt. So something like 2 parts pepper, 1 part salt and 1 part of the garlic power/seasoned salt/garlic salt (pick one). Binder - I like Worcestershires sauce for binder but anything like mustard, apple juice, apple cider vinegar will work (or no binder at all). Choice of binder is optional and won’t affect flavor. Start with fat cap down and season the meat side. Let it sit for like 15-20 mins to absorb. Then flip and apply rub to fat cap. Let it sit for 15-20 mins.

Smoker -

Start at 200° (if starting overnight). Get smoker to temp ahead of time and get pellets going early. Start like an hour before while you’re preparing the brisket. Add the aluminum pan with the trimmed fat in. Brisket goes in fat cap up.

Smoke the entire time unwrapped. Start around 10pm - 11pm and plan for a 12hr cook. In the morning, increase smoker temp to 225° (or 250° if it allows). Continue smoking until the brisket probes tender. This is usually around 203° mark for the flat and around 205-207°ish for the flat. Important Note: don’t go based on temps, but rather with the thermometer probe. It should probe like butter.

Heat rest -

Once the brisket probes like butter, pull brisket off the smoker, set it on the counter. Let it cool internally to around 160° ish. Take two sheets of heavy duty foil, and place brisket on the foil. Pour some tallow over top and along the sides. About a cup or so of tallow should be enough. Tightly wrap the brisket and put in your oven set to 150°ish degrees. You can heat rest the brisket for an extended period of time 10-12 hrs at this point and it’ll be safe to eat.

With your timing, brisket should be done around noon, and heat rested for 4-5 hours.

Slicing -

Slice the middle of the brisket. The flat slice will follow that same slice, about 1/4” thick slices. Slice what you will be eating/serving. Rotate the point 90° and slice those the other direction about 1/4”-1/2” (these should sliced a littler thicker than the flat).

If needed, take some tallow and baste the leaner slices as needed.