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Smoker

Summer Party Finale

Brisket with fat Cap (if you can get a full brisket, trim into the point and flat brisket). Go with Choice or Prime if you can.
Your favorite rub (Wild Willies or equivalent) or one of these (these are sized for 5-10 lb brisket)
Recipe 1: Texas-Style Brisket Rub
1/2 cup paprika
1/4 cup Kosher salt
1/4 cup sugar
1/4 cup brown sugar
1/4 cup cumin
1/4 cup chili powder
1/4 cup fresh cracked black pepper
2 Tbsp cayenne pepper
Recipe 2: Traditional Texas Brisket Rub
2 Tbsp freshly ground black pepper
1 Tbsp kosher salt or sea salt
1 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp oregano
1 tsp sugar
Chuck Wagon Texas Brisket Rub
1 tablespoon coarse salt (kosher or sea)
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Injection mix (beef stock, bouillon or concentrate, Worcestershire) - optional
Course sugar (sugar in the raw) - optional
Yellow Mustard and Worcestershire (equal parts) - optional

Trim brisket to make a uniform fat cap.
Inject the brisket under the fat cap to keep moist if injecting
if using the mustard, mix the mustard and Worcestershire, enough to put a thin layer on the meat (you don't want it thick, the bark will crumble).
Thoroughly coat with the rub adding in a little sugar if you like that. If you can put it in the fridge overnight. For this recipe, go with 230, if you are using a pellet go at 195 for the first 8 hours, then you can wrap and bump to 250, or leave uncovered and bump to 230). Bring to room temperature and smoke with the fat side down for bottom heat, up for side heat. Mop/spray with cider every hour or so (most important at the end when the bark is getting dark), if the bottom gets to dark you can flip it. Smoke until internal temperature is at least 195 (210 will melt in your mouth). You can finish in the oven in foil, or butcher wrap at the halfway point and finish in the smoker. When done, wrap tightly with plastic wrap (not saran), wrap in foil and place in a cooler for an hour or two). Alternative, place in triple foil, add beef lard to top/bottom and wrap tightly (this will soften the bark) and keep in oven at 150, if you dont have a stove/smoker that can support 150, go as low as you can and keep the door cracked. You should be able to keep it via this fashion for 12+ hours.

For planning use 1.5 hours a pound. The brisket will quickly rise and then stall at around 150 (this is were the connective tissue breakdown occurs)

Excellent