Brisket done with Texas Dry Rub

Ingredients
-
1 Whole Packer Brisket (12-14 Lbs.)
-
WILDE Texas Dry Rub
-
Spicy Brown Mustard
Tools
-
Smoking Device (Komado / Pellet Smoker / Barrel Smoker / Double axle 200 Gallon smoker trailer)
-
Aluminum Foil or Pink Butcher Paper
-
Digital Thermometer
-
Cooler
Recipe
-
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.
-
Coat meat liberally with the Texas Dry Rub. Let Brisket stand for 30-60 Mins.
-
When ready to cook, set/get the cooking device of your choosing to 225℉.
-
Place meat fat side up on the grill grate and cook for 6ish hours or until internal temperature reaches 160℉.
-
Remove brisket from the grill and wrap in foil.
-
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.
-
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.