Texas Brisket

Method

1. Prep 45 min · ¼ inch of fat left on

   Trim cold. Take off all the silver skin and the flaps, round the point, shave the deckle down, and remove the mohawk. Leave a quarter inch of fat.

   45m
2. Prep 15 min · seasoning looks wet

   Season per the Kennard BBQ Base and let it adhere.

   15m
3. Smoke 3-4 h · the stall, about 160F

   Heavy smoke at 225F, fat side up, on an offset or pellet smoker - or 195-200F if you are running it overnight. After the first 2 hours, spritz with apple cider vinegar about hourly.

   240m
4. Smoke 175-180F

   At the stall, raise the pit to 250F and ride it up.

5. Smoke 200-205F and probe tender

   Wrap: a foil boat, or butcher paper, with about ½ to 1 cup of tallow across the top and bottom. Cook until it probes like warm butter. The number is a guide; the probe is the answer.

6. Rest about 180F

   Cool on the counter to about 180F before it goes into the hold, or you are just continuing to cook it.

7. Rest 10-12 h · held at 150F

   A foil-boated brisket gets wrapped in butcher paper with tallow; one already in paper gets food-safe plastic wrap over it. Hold at 150F for 10-12 hours, or wrapped in towels in a cooler for 3-4 hours.

8. Serve sliced to order

   Slice and serve.