Pacific Coast Santa Maria Brisket

Ingredients

• 4-5 lb beef brisket flat, trimmed
• 4 tbsp Salted Perfection Santa Maria Select Blend
• 2 tbsp olive oil (as a binder)
• 1 cup apple cider vinegar (for spritzing)
• 1 cup water (for spritzing)

Instructions

1. Fire up your smoker to 225°F. If you can get your hands on red oak wood, use it—that's the authentic coastal flavor profile.
2. Trim the hard fat cap on the brisket down to about a quarter-inch. You want protection, not a rubber tire.
3. Coat the brisket lightly with olive oil, then hit it hard with the Salted Perfection Santa Maria Select Blend. Pat the seasoning into the meat so it sticks; don't just sprinkle it.
4. Place the brisket in the smoker, fat side up. Close the lid and let the smoke do the work.
5. Mix the vinegar and water in a spray bottle. After the first 3 hours, give the meat a quick spritz every hour to keep the surface moist without washing off your bark.
6. When the internal temperature hits the 'stall' around 165°F, you can wrap it tight in butcher paper to push through, or leave it naked for a crunchier bark.
7. Pull the meat when it hits an internal temp of 203°F and the probe slides in like it's going into room-temperature butter.
8. Rest the brisket for at least one hour before slicing. This is non-negotiable.
9. Slice against the grain in pencil-thick slices. DUNZO!