Fall-apart Tender and Packed with Juicy Flavor? Yes, Please
We’re here to tell you that you can cook unbelievably great tasting brisket—the three most important things are a great cut of meat, Mis Rubin’s Black Magic Seasoning and time (plenty of time)
Brisket has a bad reputation for being too complicated for home cooks to tackle, but it’s a pretty simple process that all “smokes” down to time and patience. While traditional Texas-style brisket uses only salt and pepper for seasoning, we’ve found that using Black Magic Seasoning by Mis Rubin’s delivers unbeatable flavor.
Ingredients
- 12-14 pound whole beef brisket (get the best grade of meat you can afford and count on about a 1/2 pound per person)
- Mis Rubin’s Black Magic Seasoning (you’ll need enough to coat the whole brisket)
- Butcher paper (or foil)
Directions
Step 1: Trim the brisket. First place the fat cap down and trim the silver skin away from the underside. Next tackle the fat near the point cut of the brisket which is triangular. Simply lift the fat piece and cut it away from the meat. Next trim off any excess fat along the sides—don’t take off too much or remove any meat. The goal is to create a uniform and smooth transition from the point to the flat.
Step 2: Preheat your smoker to 225 degrees using indirect heat and hardwood smoke. Evenly and generously spread Black Magic Seasoning over the entire brisket. Place the brisket on the smoker. Close the lid and smoke until the brisket reaches 165 degrees about 8 hours.
Step 3: Remove the brisket from the smoker. Wrap the brisket in butcher paper (or foil) by folding edge over edge. This will create a leak proof seal all the way around. Return the wrapped brisket to the smoker with the seam side of the butcher paper down.
Step 4: Return the brisket to the smoker maintaining the temperature at 225 degrees until the brisket reaches 202 degrees in the thickest part of the meat. This should take between 5 to 8 hours.
Step 5: Remove brisket from smoker and place on cutting board allowing it to rest for 1 hour before slicing and serving. It’s best to slice it against the grain.
