Central TX Style Brisket

@rolling_bones_bbq Brisket cook on the new @Mill Scale Metalworks 94 offset smoker! This thing is a hefty boy and wanted to let it know brisket is king. In the future, will cook lower to render the fat seam more. Full juice, full tender, full send. #rollingbonesbbq #brisket #bbq #bbqtiktok #food #meat #grill #grilling #bbqfood #texasbbq #recipe @Free Fly Apparel @YETI ♬ Caramel Latte - Prod. By Rose

• 14-16lb brisket (I use prime grade, choice will do)
• 1 cup Perpetual Beef Rub
• (Substitute rub) makes 1.25 cups of rub
• 1/2 cup ground pepper (16 mesh is preferable, coarse ground will work)
• 1/2 cup Diamond Crystal or Morten's kosher salt
• 1/4 cup granulated garlic

• watch the video :)
• mix the rub together
• Trim the brisket, there are 5 easy! basic! steps:
• This is easiest if the brisket is cold, I put mine in the freezer for 30 minutes before trimming
1. Trim out the deckle, this is hard fat that won't render. I remove the whole thing because I think it results in a better product
2. Trim off the silver skin, this is the tough, connective fascia tissue that isn't great in the mouth
3. Trim off the mohawk, this helps give even thickness and removes a piece that would simply burn
4. Trim the fat cap to a quarter inch
5. Trim/shape the brisket sides so that it is aerodynamic and as even in thickness as is possible (I save the the trim for burgers or sausage)
• Season generously with Perpetual Beef Rub. Start with the deckle side, season all the sides, and finish with the fat cap. Let rest 1 hour to overnight. If resting overnight, place brisket in refrigerator 
• 1 hour before smoking, pull your brisket out of the fridge and let rest on counter
• While the brisket sits on the counter, bring your smoker up to 200F
• Once you hit 200F, put your brisket on the smoker
• Build to 250F over the first three hours of the cook
• Keep the smoker at 250F until you hit 165F internal (brisket) temperature, this will be about the mid point of your cook
• Bring the smoker up to 275F once you hit 165F internal; around this temp the brisket will usually enter "the stall" which is a period of time when the brisket stays the same temperature for a length of time due to evaporative cooling -- this is the same idea as your body sweating to cool itself -- and the higher temp helps move the brisket through the stall
• Once you hit 175F internal, wrap the brisket in a foil boat with fat cap exposed (this will allow the fat cap to continue rendering, keep your edges from getting too crispy, and speed up your cook). Why 175F? More than likely, the brisket has finished the stall when it hits this temp, and I don't want to wrap before the stall because the brisket will loose temp when you pull it off the smoker to wrap and I want it well past the stall when this happens
• I occasionally spritz the edges with 50/50 water/Worcestershire sauce if they're starting to look too crispy
• Take the brisket off the smoker when you're probing around 202F in the flat, the point may be around 210F and that's okay!
• Rest the brisket until it comes down to 140F and the you're ready to slice!
• To slice, cut the brisket in half right at the bottom of where the mohawk was, the thinner cut is the flat and the thicker is the point. Turn the point 90 degrees and cut slices perpendicular to the cut you made below the mohawk. Slice the flat parallel to the cut you made below the mohawk.

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