Obsidian Crust Smoked Brisket

Ingredients

• 1 (10–12 lb) whole beef brisket, trimmed to 1/4-inch fat cap
• 1/2 cup Salted Perfection Fort Worth Select Blend
• 1/4 cup yellow mustard
• 1 cup beef broth
• 1 cup apple cider vinegar

Instructions

1. Trim the brisket aggressively. Remove the hard deckle fat and shape the meat so it is aerodynamic for the smoke to flow over. We want a smooth surface.
2. Rub the entire brisket with the yellow mustard. This is just a binder to hold the seasoning; the flavor will cook out.
3. Generously coat every square inch of the meat with Salted Perfection Fort Worth Select Blend. The activated charcoal in this blend is going to give us a legendary dark bark. Pat it in, do not rub.
4. Preheat your smoker to 225°F using oak or hickory wood. We want clean, thin blue smoke, not billowing white clouds.
5. Place the brisket on the smoker, fat side up (or towards the heat source depending on your rig).
6. Mix the beef broth and apple cider vinegar in a spray bottle. After the first 3 hours, spritz the meat lightly every hour to keep the surface moist without washing off the rub.
7. When the internal temperature hits the 'stall' around 165°F and the bark looks set and dark, wrap the brisket tightly in butcher paper (preferred) or heavy-duty foil.
8. Return to the smoker and increase heat slightly to 250°F. Continue cooking until the internal temperature reaches roughly 203°F in the thickest part of the flat. The probe should slide in like it is going into room-temperature butter.
9. Remove from the smoker and let it rest in a dry cooler (wrapped in towels) for at least 1 to 2 hours. This redistribution of juices is non-negotiable.
10. Slice against the grain into pencil-thick slices. DUNZO!