BBQ Brisket

 

Ingredients

SPG Rub

• 1 cup kosher salt
• 1 cup coarsely ground black pepper
• 1/2 cup granulated garlic

Smoked brisket 

• 12-15 pounds beef brisket, minimally trimmed
• Yellow mustard, for coating

Steps

SPG Rub

1. Combine the kosher salt, black pepper, and granulated garlic in a container. Mix until evenly distributed.
2. Store in an airtight container at room temperature

Smoked Brisket

Preheat the smoker to 250°F, using charcoal and wood to maintain steady, even heat. Post oak provides a clean base smoke: pecan adds mild sweetness.

1. Pat the brisket dry with paper towels.
2. Lightly coat the brisket with yellow mustard to act as a binder.
3. Season very aggressively on all sides with the SPG rub, pressing it in gently to ensure full coverage.
4. Allow any newly added wood to burn cleanly for 5-10 minutes before placing the brisket in the smoker.
5. Place the brisket in the smoker with the thicker, fattier side facing the firebox.
6. Smoke undisturbed for 3 1/2-4 hours, maintaining consistent temperature.
   Avoid opening the smoker early; heat and smoke stability are critical.
7. Continue smoking until the brisket develops a well-set bark, about 6-8 hours total.
8. Lay out butcher paper and wrap the brisket tightly, then return it to the smoker.
9. Increase the smoker temperature to 265°F and continue cooking until dane
10. Begin checking for doneness around 10 hours total cook time. The brisket should feel soft and pliable through the paper; an internal temperature of about 195°F is a useful reference.
11. Remove the brisket from the smoker and rest, still wrapped, for at least 20 minutes.
12. Slice against the grain and serve.