Beef brisket is the toughest part of a cow, but if barbecued at a low temperature long enough, it becomes one of the most tender and flavorful pieces of beef. It consists of 2 parts, the “flat” and the “point” which together form a “Full Packer” brisket. You can also smoke the 2 parts separately, but in this recipe, we are talking about the Full Packer brisket, separated only after the cooking process.
- 1 (14-16 lb.) Full Packer Brisket
- 1 Cup Yellow Mustard
- 2 Cups Meat Church “Holy Cow” Seasoning
- 1-2 Cups Honey
- 1 Cup Worcestershire sauce
The topside of the brisket will have a thick layer of fat, called a “fat cap”, which should be trimmed down to no more than 1⁄4 “ thick. On the bottom, any excess fat and sinew should be trimmed off, as well as any small edges and corners that may dry out and burn after a length of time.
Coat the brisket with yellow mustard on all sides. After that, liberally rub it with Meat Church “Holy Cow” Seasoning. Let it set for 2-3 hours for the seasoning to penetrate.
Set your smoker at 250° and place the brisket on the smoker with the fat side up. Smoke with hickory smoke for 8-9 hours, till the meat temperature is above 160°. Set the meat on a double layer of foil with a coat of honey, and more seasoning sprinkled on top. Wrap the foil around it, but before closing 1 end, pour the Worcestershire sauce in around the brisket.
Place back on the smoker for approximately 1-2 hours, or till the internal temp reaches 200°. You can spike the smoker temp up to 300° after wrapping if desired. Always use the meat temperature for your final guideline, not the cook time. The time will vary slightly from 1 brisket to the next.
If the brisket is done early, you can hold it for a few hours, wrapped in a towel and put in a cooler. When ready to slice, first separate the point from the flat. You can see a seam of fat separating the 2, and if you start slicing into the seam, it separates easily. Slice both sections against the grain of the meat and enjoy!