Texas Style Brisket

Directions

1. Mix the rub ingredients (listed below) in a large bowl

2. This mix will make more than you need for one brisket; store the remainder in an airtight container

3. Trim the excess fat and silver skin from the brisket

4. Remove any “hard” pieces of fat as they will not render off during the cooking process

5. Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat
6. Apply rub to all sides of the meat liberally

7. Cover the brisket and place in the refrigerator to marinate overnight

8. Set the Egg for indirect cooking with the convEGGtor at 250°F/121°C

9. Place the brisket on the grid, fat-side down

10. When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil

11. The bark will have formed nicely by this point
12. Continue to smoke the brisket until the meat is “probe tender,” which means when you probe it there is no resistance
13. Each piece of meat is different but this will likely be at an internal temperature of between 200-202°F/93-94°C
14. Remove the brisket from the EGG, wrap in a towel and place in a cooler for at least one hour
15. This will allow the juices to re-distribute in the meat
16. Unwrap the brisket and slice against the grain