INGREDIENTS
-
Trimmed Brisket (Flat) — 6-8 lbs.
-
French's Yellow Mustard
-
Fiesta Brand “Brisket Rub”
-
Wood Chips — Hickory & Pecan
- Charcoal briquettes
DIRECTIONS
Rinse the brisket off in cold water, and dry with a paper towel.
First rub the leaner side first. Rub with French’s Yellow Mustard, and then use the Fiesta Brand “Brisket Rub” to completely coat that side.
Then place the brisket fat side up on the cooking rack and repeat the same process. Rub with French’s Yellow Mustard, and then use the Fiesta Brand “Brisket Rub” to completely coat that side.
Line the bottom of SmokinTex Smoker with foil and then foil the top of the chip lid. This make for much easier clean up.
Load the SmokinTex Smoker chip tray with ½ Hickory & ½ Pecan. Add 2-4 charcoal briquettes to help secure a nice smoke ring.
Then load cooking racks with already prepared Flats. Use the Dual Probe wireless Cooking Thermometer and insert them in to the thickest part of the largest flats and the anther in to the thicket part of the smallest flat. This way you can watch the temperature on the largest as well as the smallest to better judge the overall cooking time.
Set SmokinTex Smoker to 225-230F and when the internal temperature reaches 165-170°F. Then place the Flats into Aluminum 1/2 size steamer insert pans and cover with the to Aluminum 1/2 size steamer insert lids.
Close my smoker door and in 2-3 hours remove the flats from the smoker and let rest for about 1 hour.
End result will the best, moist, and tender brisket you will ever eat!
