Classic Texas BBQ beef brisket with Black bark

INGREDIENTS:

• 1 x 14-16 lb packer cut whole brisket
•  Hardcore Carnivore Black rub
• Coarse Black Pepper
• Hardcore Carnivore BBQ paper

METHOD:

1. Heat a smoker or pellet grill to 250f. 
2. Trim fat cap of brisket to 1/4 inch thickness.
3. Season the brisket agressively with Black (meaning, use A LOT of seasoning!) on both sides. Add some additional coarse black pepper to the fat cap side to help create the bark. 
4. Place the brisket fat side up into the smoker, and cook for 7-8 hours. You can spritz it occasionally during this time using a mix of 3:1 water and worcestershire sauce.
5. Once the internal temperature reads 165-170 degrees, remove the brisket from the smoker and wrap tightly in BBQ paper to form a parcel. 
6. Return wrapped brisket to smoker for another 4-6 hours until internal temp reads 203-207 degrees. 
7. Remove brisket from the smoker, and allow it to cool for 15-20 minutes, still wrapped. Then place into a yeti cooler to rest for at least two hours. 
8. Slice against the grain to serve.

Notes:

• The better quality the brisket, the better the result. Try to purchase Prime grade if possible.
• If you are in very cold weather, you want to pre-heat your Yeti cooler by pouring in boiling water and leaving for 5 minutes, then draining it. This creates a warm environment for the brisket to rest in.
• If you are using a pellet grill, you may want to cook fat side down as the radiant heat from the deflector plate is greater than in an offset smoker. 
• Accurately measure the internal temp with a quality thermometer.
• Keep trimming and seasoning easy with our Disposable Cutting Boards.