Tender Smoked First Cut Brisket

Our Tender Smoked First Cut Brisket is a mouthwatering dish featuring a perfectly seasoned brisket smoked low and slow until it’s incredibly tender. Known for its rich flavor and juicy texture this brisket is enhanced by a smoky aroma and a melt-in-your-mouth quality.

INGREDIENTS

Rub Ingredients:

• 1 tablespoon ancho chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon chipotle powder
• ¼ teaspoon celery salt
• ½ teaspoon smoked paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

Other Ingredients:

• Four Sixes® Ranch Brand First Cut Brisket (6 lbs.)
• 1 cup yellow mustard
• 1 cup smoky BBQ Sauce
• 1 cup apple cider
• ¼ cup Worcestershire sauce

INSTRUCTIONS

Prep:

1. Combine all rub ingredients and set aside.
2. Trim any excess fat from the brisket, leaving ¼” of the fat cap on the meat.
3. Remove any remaining silver skin from the back of the brisket.
4. Apply mustard to the brisket to help the rub stick, then cover the meat liberally with the rub.
5. Cover with plastic wrap and let the brisket rest in the refrigerator for 6 hours.
6. Mix the apple cider and Worcestershire sauce; place in a spray bottle to use while smoking.

Cook:

1. Heat a smoker to 225 F.
2. Take the brisket out of the refrigerator 30 – 45 minutes before smoking so it can come up to room temperature.
3. Place the brisket in the pre-heated smoker.
   
4. Cook for 6 hours, spraying every 2 hours with the apple cider/Worcestershire sauce mix.
5. After 6 hours, check to confirm the internal temperature is 165 F. If the temperature isn’t 165 F, continue to smoke and check again every 30 minutes until the desired temperature is achieved.
   
6. Once the brisket reaches 165 F, remove it from the smoker and wrap it tightly in foil.
7. Smoke for another 2 hours; start checking the temperature again every 30 minutes until it reaches 205 F and the meat is tender when probed.
8. Remove from the smoker and brush with BBQ sauce.
9. Rest for 30 minutes before slicing.
10. Reserve the juices from the foil.
    

Serve:

1. After resting, carefully slice the brisket against the grain.
2. Pour the reserved juices over the sliced brisket.
3. Serve with your favorite sides or in a sandwich.