Directions

Trim the Brisket

1. Keep the brisket cold for easier trimming. Flip it so the point is underneath and trim the silver skin and excess fat from the flat. Carve down the thick crescent-shaped fat between the flat and point until smooth. Remove loose pieces of fat or meat and square off the flat. Flip and trim the top fat cap to about 1/4 inch thick across the surface.

Season the Brisket

1. Rub the fat side with hot sauce, then season generously with the Texas Beef BBQ Rub. Flip and repeat on the meat side, coating all surfaces. Let it sit on the counter while you prep the smoker.

Prepare the WSM

1. Set up your Weber Smokey Mountain using a modified Minion Method. Place an empty charcoal chimney in the center of the lower grate and arrange Jealous Devil Lump Charcoal around it in a circular ring. As you build the ring, some charcoal may fall into the center—once you're done arranging, carefully lift the chimney and remove any charcoal that fell into the center void.
2. Place two chunks of mesquite into the cleared center space. Then, on top of the outer charcoal ring, place one mesquite chunk near each of the three bottom vents—for a total of three additional chunks.
3. Fill the chimney with lump charcoal and light it using a natural fire starter—no lighter fluid. Once fully lit, pour the hot coals into the center of the charcoal ring, directly over the mesquite chunks. Assemble the WSM, insert the empty water pan (used as a heat shield), and open all vents fully. Place the lid on and allow the smoker to stabilize at 275°F, which should take about 15 minutes.

Smoke the Brisket

1. Place the brisket on the top rack, fat side down. Close the lid and let the smoke work its magic. You're aiming for about 7 hours of unwrapped cook time, or until the internal temperature reaches 170°F.

Manage the Fire

1. While the brisket is smoking, keep a close eye on your pit temperature. Maintain a steady 275°F throughout the cook. If the temp starts to drop, prep a fresh chimney of Jealous Devil Lump Charcoal. Once fully lit, add it to the WSM and spread the coals evenly across the firebed to keep heat consistent. Add 1 to 2 chunks of mesquite every 1 to 2 hours as the previous ones burn off. Do not soak the wood—soaking only creates steam and delays combustion without adding flavor.

Wrap the Brisket

1. Lay out two sheets of heavy-duty 18" foil. Spread beef tallow in the center and place the brisket on top. Seal one side and the top, then pour in 1/2 cup of beef stock or Mexican Coca-Cola. Finish wrapping tightly to avoid leaks. Wrap in a second layer of foil for good measure.

Finish Cooking

1. Return the wrapped brisket to the smoker and cook for an additional 3 hours, or until the internal temp reaches 203–205°F. Remove from the smoker and carefully unseal a small corner of the foil to vent steam. Let it sit open for 10 minutes until the steam escapes.

Rest and Serve

1. Seal the foil again, wrap the brisket in a towel, and rest it in a cooler for 1 hour. After resting, remove the brisket from the foil but save the liquid. Use a fat separator to remove the excess fat from the juices. Slice the brisket, arrange it on a serving platter, and drizzle with the separated juices.