How to make Brisket with Truth BBQ

brisket

🥗Healthier: lean cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be tender when cooked low and slow.

barbecue sauce

🥗Healthier: sugar-free barbecue sauce

💰Cheaper: homemade barbecue sauce

Homemade sauce can be made with pantry staples and is often cheaper.

Trim the brisket to remove excess fat, ensuring it is rounded and aerodynamic.

Apply a thin layer of French's mustard on the brisket as a binder.

Generously season the brisket with kosher salt, black pepper, garlic powder, and onion powder, aiming for a uniform 'dalmatian' appearance.

Let the brisket sit at room temperature for about 1 hour before cooking to prevent it from seizing up when placed on the heat.

Preheat the smoker to 225°F (107°C) and gradually ramp it up to 275°F (135°C).

Place the brisket in the smoker, fat side up, with the fatty side facing the fire.

Cook the brisket until it reaches an internal temperature of 165°F (74°C), then wrap it in foil.

Continue cooking until the internal temperature reaches 195°F (90°C).

Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary