Directions

Smoking With Wood Logs (If you don’t have a pit. You can do everything below in an oven or a Smokin’ Tex smoker/Treager/Rec-Tec/ect.):

1. Wood is important, but it’s not going to make or break your brisket. I use White Oak and Mesquite, about 80/20 - Mesquite alone burns too hot and can give your meat an undesirable bitterness.

2. Good alternatives to White Oak: Applewood, Hickory, Pecan, Avocado, Post Oak (the best) - You’ll need about a dozen or a dozen and a half logs to see this thing through till the end.

Brisket Preparation:

1. Thaw it out overnight in the fridge. Then, on the day you will be cooking, let your brisket come to room temp before giving it the rub down.

Ideal Temperature / Cook Time:

1. The ideal temp for the inside of your smoker is 225. It’s crucial that the pit doesn’t crest above 240/250, but also, don’t let it fall below 180/190.

2. Go ahead and drop your brisket on the pit. The whole idea here is to maintain the flow of smoke and temp. You’re basically gonna want to add a log to the fire every 50 minutes or so.
   Cook 1 ¼ hours to 1 ½ hours per lb of meat – it is ready when it is ready, then you eat.

Resting:

1. Let it rest until the internal temp is around 145. How to slice? This is actually very important. Starting on the thin end, Slice across until you get half way down. Making about ½ inch slices. Now, the fat end. Slice the whole thing horizontally in half. Then, in ½ inch slices slice the slabs of beef going the opposite way as the thin end (with the beef).

2. We don’t use sauce. The fat is your sauce. White bread. Pickles, onions. That’s it. That’s how we eat it.

Leftovers:

1. There very well may be leftovers.

2. The little slices of heaven are excellent cold on a Cesar salad.

3. Chopped beef sandwiches are also a very popular leftover item - you’re permitted to put bbq sauce on that.