Step 1

Remove fat cap/very fatty areas and score the meat on both sides so it can absorb more rub.

Step 2

Rub the beef base into the brisket on all sides. Combine the rub ingredients and generously “rub” into the meat. Cover and refrigerate over night.

Step 3

Prepare your smoker to 225 degrees. If using a grill, you will need to prepare for indirect heat by creating a direct/indirect zone.

Step 4

I used a combination of apple wood and hickory- 1 part hickory and 2 parts apple. Once your grill is at temp, add the wood.

Step 5

Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees.

Step 6

Next, you are going to do the “Texas Crutch”- or wrap it in foil. Roll out a bunch of foil and double it up so that you can fold the brisket into a foil “packet”. Remove the brisket, put it on the foil and pour on the wrap liquid. Seal up the foil packet and put it back on the grill. Let the brisket steam in the packet for another 2 hours.

Step 7

Cook the brisket in the foil for 2 hours, OR, once the internal temp has hit 190 degrees (this is the temp that fat full renders in brisket). I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature. If you’re curious what internal temp any protein you’re cooking should reach, check out our BBQ Calculator!

Step 8

Remove the brisket/foil and put the brisket back on the smoker/grill. Add the glaze and let the meat continue to cook for 20 minutes to absorb the sauce and get a nice glaze.

Step 9

Once you pull the brisket off, “tent” it in foil for 30 minutes. Slice against the grain in 1/4” slices.