Smoked Beef Brisket

Ingredients

• 5.41 lbs flat cut beef brisket
• Yellow mustard
• 3t coarse salt
• 3t pepper
• 12.76" Disposal pan from Aldi

Steps

1. 1. The Direct Dalmatian Rub & Prep

   The Mix: In a small bowl, combine 3 teaspoons of coarse kosher salt and 3 teaspoons of coarse black pepper (a 1:1 ratio by volume).

2. The Prep: Pat the 5.41 lb brisket flat completely dry with paper towels.

3. The Binder: Apply a very thin layer of yellow mustard or a splash of Worcestershire sauce over the meat. This won't affect the final flavor, but it gives the heavy rub something to stick to immediately.

4. The Application: Coat all sides of the brisket evenly with your salt and pepper mix. Let it sit on the counter for about 20 to 30 minutes while you get the smoker ready, just to let the rub adhere.

5. 2. Straight to the Smoker

   The Setup: Fire up your electric smoker to 225°F (107°C) using your choice of wood (oak, hickory, or pecan).

6. The Placement: Put the brisket on the top rack, fat-side down to shield the lean flat from the bottom heat source. Scrunch it slightly or angle it diagonally if it's too wide for the grate.

7. The Smoke: Close the door and smoke undisturbed until the internal temperature reaches 160°F to 165°F (71°C to 74°C).

8. 3. The Pan Finish & Rest

   The Wrap: Move the brisket into your disposable aluminum pan. Toss a few pats of butter or a splash of beef broth into the bottom, then seal the top of the pan tightly with aluminum foil.

9. The Final Stretch: Put the pan back in the smoker. Cook until the internal temperature hits 200°F to 205°F (93°C to 96°C) and a probe slides into the center with no resistance.

10. The Rest: Leave the pan covered and let it rest inside a turned-off kitchen oven or an empty cooler for at least 1 hour before slicing against the grain.