November 24, 2020

Brisket done with Texas Dry Rub

Brisket done with Texas Dry Rub


  • 1 Whole Packer Brisket (12-14 Lbs.)

  • WILDE Texas Dry Rub

  • Spicy Brown Mustard


  • Smoking Device (Komado / Pellet Smoker / Barrel Smoker / Double axle 200 Gallon smoker trailer)

  • Aluminum Foil or Pink Butcher Paper

  • Digital Thermometer

  • Cooler


  1. Start with a light binder coat of high quality Mustard. The mustard flavor will burn off during the smoke and will allow the Rub better attach to the Brisket.

  2. Coat meat liberally with the Texas Dry Rub. Let Brisket stand for 30-60 Mins.

  3. When ready to cook, set/get the cooking device of your choosing to 225℉.

  4. Place meat fat side up on the grill grate and cook for 6ish hours or until internal temperature reaches 160℉.

  5. Remove brisket from the grill and wrap in foil.

  6. Place foiled brisket back on grill and cook until it reaches a finished internal temperature of 204℉ this should take an additional 3-4 hours.

  7. Remove from grill and allow to rest in the foil for at least 30 minutes.

Got a Yeti or RTIC cooler? Put a towel in the bottom, place Brisket in there and lock down for 30+ mins. My typical goal is 90-120 Mins. This will allow the Juices to redistribute. Have extra bottle of wine on hand to keep guests at bay while the magic happens.