Gonna try my best to document my brisket process. Couple of friends who usually just eat the finished product want my process. Here is what Im working with today:
6lb Certified Angus Beef (CAB) Brisket Flat from Sams. I buy these by the case for $3 per pound. Most are in the 8-10lb range. Perfect for competitions. Big pit gets a rest today and I will be smoking on my Green Mountain Pellet Smoker. We will be cooking fairly hot at 265-275 degrees.
Step 1 - after you open the bag, remove beef and coat with yellow mustard. This adds ZERO to the flavor profile. This allows the rub to stay put.
Step 2- Apply your rub of choice. Today we are using Texas BBQ Rub Co. Brisket # 2 blend along with a little Starbucks Sumatra Blend. Yes...I use coffee in my rub.
Step 3- Put on pit fat side DOWN. I do fat side down when I plan on puttting the beef in a pan after I reach the color i want on the beef.