Summary

Instructions

1. 1

   Prepare the smoker to 200°F using post oak (or mesquite, hickory, or pecan) for clean, indirect heat.

2. 2

   Trim the brisket: remove hard/excess fat from the meat side and leave about 1/4 inch of fat on the fat cap; aim for a uniform, even thickness.

3. 3

   Apply a thin coat of yellow mustard as a binder, then season the brisket heavily and evenly with Meat Church Holy Cow seasoning. Let it adhere in the refrigerator overnight (preferred) or at least 1 hour.

4. 4

   Place the brisket in the smoker fat-side up with the point toward the firebox/heat source. Smoke at 200°F for 2 hours.

5. 5

   Increase smoker temperature to 250°F and continue smoking undisturbed to build bark. Optionally spritz the surface with apple cider vinegar (or water) if it appears to dry out.

6. 6

   When the internal temperature reaches about 175–180°F and the bark is well set, wrap the brisket in unwaxed butcher paper (preferred) or heavy-duty foil. Optionally spritz the inside of the paper with cider vinegar to make it more pliable. This typically occurs around 7–10 hours into the cook.

7. 7

   Return the wrapped brisket to the smoker and raise the temperature to 275°F. Continue cooking until the flat is probe tender (very little resistance when probed), typically around 203°F internal.

8. 8

   Rest the brisket still wrapped at ambient room temperature for about 2 hours, or until the internal temperature drops to ~150°F.

9. 9

   For best results, hold the wrapped brisket in a 145°F warmer for 8–12 hours. If you do not have a warmer, rest 15 minutes at ambient temperature, then place in an insulated cooler for as long as possible.

10. 10

    Once the internal temperature drops to about 140°F, unwrap, slice only what you plan to eat (across the grain), and serve.