1. Choosing the Right Brisket
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Grade: Go for Prime if possible—more marbling = juicier brisket. Choice is fine too, especially with good technique as well as Black Angus.
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Weight: Ideal size: 12–16 lbs (packer brisket).
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Shape: Choose a brisket that is evenly thick, with a flat and point that’s not too thin—this ensures even cooking.
🔪 2. Trimming the Brisket
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Tools Needed: Boning knife, gloves, paper towels.
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Fat Cap: Trim fat cap to ¼ inch thick.
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Hard Fat: Remove the hard deckle fat between point and flat—it won’t render.
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Silver Skin: Trim off any tough silver skin from the bottom.
Tip: Chill brisket for 30 min before trimming—it cuts cleaner.
💉 3. To Inject or Not to Inject
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Injecting: Optional. Great for extra moisture & flavor—especially Choice grade.
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Try: Beef broth, phosphate-free injection blends, or a mix of beef tallow + Worcestershire.
🧂 4. Seasoning
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Keep it simple or go bold.
Classic Texas-style:
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Coarse black pepper + kosher salt (50/50) Holy Smokers Brisket Rub featuring a Hickory Smoked infused flavor.
Holy Smokers Signature Style:
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Holy Heifer + Cherry Hickory Sweet Rub
(Adds rich bark, sweet-smoke depth, and color) -
Or Holy Smokers Brisket Rub + Holy Heifer
Let it rest after seasoning for 30–60 minutes or overnight in the fridge.
🔥 5. What Wood to Use
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Top Choices:
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Post Oak (Traditional Texas)
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Pecan (Nutty & mild)
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Cherry or Apple + Hickory mix (Sweet smoke + deep color)
Avoid: Too much mesquite—it’s overpowering on long smokes.
🌡️ 6. Time to Smoke
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Target Smoker Temp: 250–275°F
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Place brisket fat cap down (protects meat from heat)
General Cook Time:
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1–1.25 hrs per pound at 250°F
🧻 7. To Wrap or Not to Wrap
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Wrap when internal temp hits 165–170°F OR when bark is set and no longer smudges when touched.
🔥 Wrap Options:
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Butcher Paper (Preferred): Breathable, preserves bark
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Foil (Texas Crutch): Speeds cook time, traps moisture, softer bark
Optional Tip: Add reserved beef tallow or brisket drippings inside the wrap for a juicy finish.
🧈 8. Internal Temp Guide
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Wrap at: 165–170°F
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Done at: 200–205°F
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Probe test: A skewer or probe should slide in like soft butter, especially in the flat.
🧊 9. Resting (Do NOT Skip)
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Let the brisket rest in a cooler or Cambro (wrapped in towels) for at least 1–2 hours, ideally 3–4 hours.
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Resting allows juices to redistribute and texture to firm up.
🔪 10. Slicing
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Slice against the grain (grain changes between point and flat).
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Flat: Thin slices
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Point: Cube or chop (great for burnt ends)
📝 Final Brisket Tips:
✅ Use a good-quality thermometer (like Thermapen or MEATER)
✅ Moisture matters—place a water pan in your smoker
✅ Don't rush it—“It’s done when it’s done”
✅ Save that brisket tallow—it’s gold for future cooks or burnt ends
✅ Practice makes perfect—log each cook and adjust!