Directions

1. Begin by trimming the brisket. Remove excess exterior fat, leaving a ½-inch fat cap, and trim away any hard fat or silver skin that won’t render during the smoking process. Pat the brisket dry with paper towels.

2. On a baking sheet, coat the brisket evenly with the hot sauce, using it as a binder. Generously season all sides with the Revolution Barbecue Texas Beef BBQ Rub. Let the brisket rest at room temperature while you prepare your smoker.

3. Build a fire using mesquite or oak wood, or a combination of charcoal and wood, and bring the smoker to 225°F. Once the temperature is stable, place the brisket on the smoker fat side up, with the point facing the firebox.

4. Maintain a steady fire, keeping a clean, light white smoke throughout the cook. Check the wood chunks at least every hour and add more as needed to sustain the temperature. Smoke the brisket for about 8 hours before checking its internal temperature.

5. Using an instant-read thermometer, check the brisket. When it reaches an internal temperature of 195°F to 203°F, it’s ready. Remove the brisket from the smoker and double-wrap it in heavy-duty butcher paper. Place the wrapped brisket in a cooler and cover it with a large towel to rest for at least an hour.

6. When ready to slice, locate the point where the grain changes direction (roughly halfway between the flat and the point). Slice the brisket in half widthwise. Starting with the flat, slice fat side up and against the grain in pencil-width slices. For the point, rotate it 90 degrees and slice it in half, then cut against the grain into similar pencil-width slices.

7. Serve your perfectly smoked brisket to a crowd and enjoy the smoky, savory flavors that make Texas BBQ legendary.