Texas BBQ Brisket

Instructions

1. Trim the brisket
   Place the brisket on a large cutting board, fat side up. Trim the fat cap to about 1/4-inch thickness. Remove any hard pieces of fat and silver skin from the lean side. This promotes even cooking and better bark formation.
2. Season the meat
   In a bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, and cayenne (if using). Apply the rub generously to all sides of the brisket, patting it in to adhere. Let the seasoned brisket sit at room temperature for 1 hour, or refrigerate overnight for deeper flavor penetration.
3. Prepare your smoker
   Preheat your smoker to 225°F (107°C). Add your wood chunks to achieve a clean, blue smoke. Place a water pan in the smoker to help maintain humidity and stabilize the temperature.
4. Smoke the brisket
   Place the brisket fat side up on the smoker grates. Insert a probe thermometer into the thickest part of the meat if available. Close the lid and maintain a steady temperature of 225-250°F (107-121°C). Every hour, combine beef broth and apple cider vinegar in a spray bottle and lightly spritz the brisket.
5. The stall and wrap
   After about 6-8 hours, when the internal temperature reaches approximately 165°F (74°C), the brisket will hit 'the stall' where the temperature plateaus. At this point, wrap the brisket tightly in butcher paper or aluminum foil. Return to the smoker.
6. Continue cooking
   Continue smoking the wrapped brisket until it reaches an internal temperature of 200-205°F (93-96°C) in the thickest part. This typically takes another 3-5 hours. The brisket is done when a probe slides into the meat with little resistance, feeling like it's going into warm butter.
7. Rest the brisket
   Remove the brisket from the smoker and keep it wrapped. Place it in a cooler (without ice) or an insulated container and let it rest for at least 1 hour, preferably 2 hours. This allows the juices to redistribute throughout the meat.
8. Slice and serve
   Unwrap the brisket and place on a cutting board. Separate the point from the flat if desired. Slice the flat against the grain to about 1/4-inch thickness. Slice or chop the point as preferred. Serve immediately with your favorite BBQ sauce on the side and traditional Texas sides like coleslaw, potato salad, and baked beans.