Competition-Ready TexasBBQRub Old No. 2 Brisket - KCBS Turn-In Box

Instructions

1. Select & Trim: Pick a brisket with a thick, even fat cap and a good grain. Trim only the hard "deckle" fat (~1/4-1/3 in) and any silver skin; leave the majority of the cap for moisture and bark.
2. Sauce the Fat Side: Pat the brisket dry. Drizzle the 1/4 cup Worcestershire sauce over the fat side and massage it in; add liquid smoke if you like a deeper smoky note.
3. Apply the Rub: Generously coat the entire surface with TexasBBQRub Old No. 2. Aim for a thin, paste-like layer; the rub should stick but not mound. Rub both sides (fat and lean) evenly.
4. Rest & Refrigerate: Place the seasoned brisket on a rack, cover loosely with butcher paper, and refrigerate for at least 1 hour (up to overnight) to let the rub meld.
5. Preheat the Smoker: Set your offset smoker or pellet grill to a steady 225 degrees F (107 degrees C). Use a blend of post-oak and a touch of fruit wood (apple or cherry) for a sweet-balanced smoke that highlights the rub's spice notes.
6. Smoke the Brisket: Lay the brisket fat-side up on the grill grates. Insert a probe into the thickest part of the flat. Smoke until internal temperature reaches 165 degrees F (74 degrees C), about 6-7 hrs. Spritz with apple cider vinegar every 45 minutes to keep the surface moist.
7. Wrap for the Stall: When the brisket hits 165 degrees F, tightly wrap it in a single layer of pink butcher paper. Add 1/2 cup beef broth to the pack before sealing to create steam and help the bark stay tender.
8. Continue Smoking: Return the wrapped brisket to the smoker and cook until the internal temperature reaches 203 degrees F (95 degrees C) and the probe slides in with little resistance (~12-14 hrs total).
9. Rest the Meat: Transfer the wrapped brisket to a heavy-duty cooler (or insulated box) and let it rest 60 minutes. This redistributes juices and locks in bark texture.
10. Slice & Dress: Unwrap and place the brisket on a chilled cutting board. Slice against the grain to 1/4-inch thickness. Brush each slice lightly with melted butter and finish with a pinch of kosher salt and cracked pepper for a glossy, judges-ready finish.