Lone Star Low & Slow Smoked Brisket

Ingredients

• 1 (12-14 lb) whole packer beef brisket, trimmed
• 1/2 cup yellow mustard (binder)
• 1/2 cup Salted Perfection Fort Worth Select Blend
• 1/4 cup coarse cracked black pepper (16 mesh preferred)
• 1 cup beef broth (for spritzing)
• 1 cup apple cider vinegar (for spritzing)

Instructions

1. Trim that brisket! Shave the fat cap down to a quarter-inch and remove the hard deckle fat. You want an aerodynamic shape so the smoke flows smooth. You can do this!
2. Slather the binder all over the meat. It won't taste like mustard later, trust me.
3. Mix the Salted Perfection Fort Worth Select Blend with the coarse black pepper in a shaker. Coat the entire brisket liberally. Pat it in—don't rub! We want that bark to stick.
4. Fire up your smoker to 225°F using oak or hickory wood. Place the brisket fat-side up (or towards the heat source) and close the lid. Stay focused!
5. Mix the broth and vinegar in a spray bottle. After the first 3 hours, spritz the meat every hour to keep the edges moist. Keep that lid closed as much as possible!
6. When the internal temperature hits the 'stall' around 165°F and the bark looks like a meteorite, wrap it tight in pink butcher paper. This powers us through the finish line.
7. Put it back on the heat until the internal temp hits roughly 203°F in the thickest part of the flat. The probe should slide in like it's going into room-temperature butter.
8. Pull it off and let it rest in a cooler (without ice) for at least 2 to 4 hours. This is the fourth quarter—don't skip the rest!
9. Slice against the grain into pencil-thick slices. Look at that juice! DUNZO!