Smoked Brisket [Low N’ Slow]


1 Packer Brisket (12-17 LB) USDA Choice Or Better

White Bulls BBQ Thee Rub For Beef


Cherrywood/Cherry Pellets


Trim Your Packer to Desired Shape/Size, We Recommend Trimming The Flat Until you see only Meat, Given that sometimes Thin layers Of Membrane May be Present. After That Flip Over Your Packer And Start trimming the Fat cap Down to about 1/8th to 1/4th Inch Thick all Around. DO NOT TRIM OFF COMPLETELY. Fat = Flavor And with Brisket it Will Be Crucial to your Final Results Tenderness! Once Trimmed to Desired Result, Season Liberally With White Bulls BBQ Thee Rub for Beef 6 -24 Hours Before Cooking. We Strongly suggest Seasoning 12 or more Hours Before Cooking, And Wrapping it in Foil and Placing in the Fridge Overnight for the Perfect Dry Brine to Lock in the Flavors.

Cooking Method:

Place Your Brisket On your Pit/Smoker -FAT CAP UP- At 225F For The First 2 Hours, For Bark Building. Spritz once and Hour With Water only, to Ensure Tenderness and Build Bark! (Don’t Over Spritz, Moderation Is Key). Once your Brisket is at the 2 hour Mark, Bump Your Smoker/Pit up to 250F. This Will Cook The Brisket Slightly Faster Then 225F Throughout, Keeping it More Moist while Still Building Healthy Bark, Flavor, and Smoke Ring. Once Your Brisket Has Reached 170F Internal Temperature, Wrap It In Foil Twice to Be Sure to Get Past The Stall And Retain All Renderings. Place Wrapped Brisket Back On Your Smoker Until Reaching Approximately 205F Internal.

The Rest/Slicing:

Rest Your Brisket in An Airtight Cooler/Hotbox For A Minimum of 2-3 Hours And a Maximum of 6 Hours. Split the Deckle, Separating the Point From The Flat. Once Separated Slice Against The Grains For Proper Tenderness! You Didn’t Wait All These Hours to Mess it up Now! ENJOY!

Shop Thee Rub And Follow Along With The Youtube Recipe Video Below: