Texas Style Beef Brisket

Ingredients

1 whole brisket (10 to 12 pounds)

¼ cup Dick Rubbin’s Tender Lovin’ Cow

2 tablespoons coarse black pepper

2 tablespoons kosher salt

Yellow mustard (binder)

Instructions

1. Trim excess fat from brisket leaving about ¼ inch fat cap.

2. Coat brisket lightly with mustard to help seasoning stick.

3. Mix Tender Lovin’ Cow, pepper, and salt and coat brisket heavily.

4. Let brisket rest in refrigerator overnight.

5. Preheat smoker to 250°F.

6. Smoke brisket fat side up for 6 to 8 hours until bark forms and internal temperature reaches about 165°F.

7. Wrap brisket tightly in butcher paper and return to smoker.

8. Continue cooking until internal temp reaches 203°F.

9. Rest wrapped brisket at least 1 hour before slicing.