Put the brisket into a foil pan with a splash of apple juice. The day before your smoke, pull the brisket out of its package for some fat trimming. Leaving the rub on overnight allows the salt in the rub to penetrate into the brisket and help retain moisture. All you need is time to prepare this Smoked Texas Style Brisket. Return the wrapped brisket to the smoker and turn off smoke. Trim off any silver skin. 10-12 Lb beef brisket, fat trimmed to ¼” thickness, Buying outside of North AmericaLocate an international dealer if you are buying outside of North America, Season the brisket with salt and pepper before preheating your Bradley Smoker with. 2 tablespoons tablespoons kosher salt. Place the brisket in the smoker fat side up. 9. Find an international dealer Place the brisket into a 2 gallon zip lock (if you can’t find a zip lock that big just vac seal it) and get as much air out as possible. Then add 2 tbsp each chilli powder, garlic powder, onion powder and 2 tsp cayenne. Leave the brisket on the counter for about an hour. Now comes the even funner part, letting it cook! Set temperature to 180-220°F, using Mesquite Bisquettes. Slice against the grain. Roll the mustard-covered brisket in the rub. Place brisket, fatty side up in the smoker. Take out the Brisket and let it sit in an aluminum foil for about an hour. On the bottom 10.58 lb packer; on top 7.27 lb market trimmed vac sealed; and on the left 10.02 lb packer for some pastrami (that’s a whole different story!). I used the little seasoning package that came with the corned beef and added a little coriander spice as well. First we need a brisket. And the cool thing is, it’s not even cooked and it smells good already. Not so fast: brisket is not a meat to be rushed during the cook and before the cook. That’s why I love this recipe. The easier the bend, the smaller the ribbon, and this is what we’re looking for. Prepare the smoker according to manufacturer's directions. Pull brisket out of its bag and place on your rack on the counter. Off to the store or butcher shop, whichever you prefer, for a 9-12 pound packer brisket. Cover with plastic wrap and place in the fridge for 30 minutes. Rub your brisket in a basic rub of kosher salt and black pepper or jazz things up with herbs and other seasonings in your rub. Make the rub by mixing together the sugar and all the remaining spices. This is a wet rub, or as you might call it, a spice paste. Cover the entire brisket and don’t forget to coat where the fat ribbon was. If you're smoking with a Masterbuilt 40 electric smoker (quite a popular electric smoker you, can read review of masterbuilt 40 here) then preheat it to 225 degrees F (about 107 Celsius) and set the internal meat temperature to 190 degrees F (87 C) Stick the temperature probe into the thickest part of our brisket … Now I’ve seen what they call ‘Best of the brisket’. Pick your favorite rub and don’t be shy with it. 2 tablespoons black pepper. 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