Step 1

Rub the whole brisket down with the Grannies Gold Mustard, this will act as a binder to help your rubs stick to the meat. Next you want to lay down an even layer of all 3 rubs. I start with the Yonedas White Seasoning, then hit it with the Cash Cow and then finally a light dusting of the double secret steak rub. Let the seasoning sit on the meat at room temperature for about 20 minutes until the meat starts to look moist.

Step 2

Pre-heat your smoker to 250 degrees. Place the brisket on the smoker and let it cook until you see an internal temperature of around 165 F. At this point you want to wrap the whole brisket in tinfoil. Wrap it tight and put the probe back into the meat. When you hit an internal temperature of 200 degrees it is time to start checking for tenderness. Probe the meat with a thermometer probe. Once the thermometer starts to slide in like butter the brisket is done.

Step 3

Once the brisket is done, I open up the tinfoil to allow some of the heat to escape from the foil. Let it vent for 5 minutes and then reseal the brisket and let it rest at room for about 1-2 hours wrapped tightly in the foil.

Step 4

Place the brisket in the fridge, wrapped tightly in foil and let it chill overnight or up to 24 hours before reheating.

Step 5

This is where the magic happens. Unwrap the flat of the brisket and place ¼ cup of butter on top of the brisket. Wrap the brisket flat in butcher paper with the butter and place it back onto your smoker at 250 degrees. For the point, cube up the point and place it in an aluminum foil tray. Cube up another ¼ cup of butter and place it in the pan. Pour about ½ bottle of you Need a BBQ Honey Hickory Chipotle sauce in the foil pan and stir. Cover the foil tray in aluminum and place it on the smoker. You want to let the brisket reheat in the butter for about 2-3 hours. Once the brisket is warmed through, it should be ready to eat, you do not need to rest it at this time.

Step 6

Season your brisket with Grannies Mustard and an even layer of Yonedas White Seasoning, Cash Cow Rub and Double Secret Steak Rub

Step 7

Let the seasoning meld with the smoker for about 20 minutes before placing it on the smoker at 250 F

Step 8

Cook the brisket until it reaches an internal temperature of 165 F

Step 9

Wrap the brisket in foil and continue cooking until it is probe tender (usually over 200F)

Step 10

Vent the heat off the brisket and then let it rest for 1-2 hours before placing in the refrigerator

Step 11

Let the brisket chill in the fridge for 12-36 hours

Step 12

Cube your burnt ends and add in ¼ cup of butter and sauce to a foil tray, cover and place on the smoker

Step 13

Wrap your flat in butcher paper with ¼ cup of butter and place on the smoker

Step 14

Smoke both the burnt ends and flat at 250F for 2-3 hours until warmed through

Step 15

Serve hot, you don’t even have to tell your guests its reheated!