BBQ Beef Brisket

Instructions

1. Prepare the brisket
   Trim the fat cap on the brisket to about 1/4 inch thickness. In a bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and brown sugar to create a dry rub. Coat the entire brisket with the rub, massaging it into the meat. Let it sit at room temperature for 1 hour or refrigerate overnight for best results.
2. Prepare your smoker
   Preheat your smoker to 225°F (107°C). Add soaked wood chips to the smoker box. Fill the water pan to help maintain moisture during the long cooking process.
3. Smoke the brisket
   Place the brisket on the smoker rack with the fat side up. Insert a meat thermometer into the thickest part of the meat. Close the smoker and maintain a consistent temperature of 225-250°F (107-121°C). Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 165°F (74°C).
4. The Texas crutch
   Once the brisket reaches 165°F (74°C), remove it from the smoker. Place it on a large piece of heavy-duty aluminum foil. Mix beef broth, apple cider vinegar, and Worcestershire sauce, and pour it over the brisket. Wrap the brisket tightly in the foil, creating a sealed packet.
5. Continue cooking
   Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C). This could take another 3-4 hours. The brisket is done when a probe slides into it with the resistance of warm butter.
6. Rest the meat
   Remove the brisket from the smoker and keep it wrapped in the foil. Wrap it in a towel and place it in a cooler (without ice) to rest for at least 1 hour and up to 3 hours. This step is crucial for moisture redistribution and tenderness.
7. Slice and serve
   Unwrap the brisket and pour the accumulated juices into a bowl. Slice the brisket against the grain into pencil-thin slices. If the brisket has a point and flat section, separate them first and slice each against its grain. Serve with the reserved juices or your favorite BBQ sauce.