Big Mama's recipe for melt in your mouth smoked beef brisket.
12 lbs. brisket, trimmed
Big Mama's Big Smokin' Mama Dry Rub
1/4 c. apple cider vinegar
1/4 c. apple juice
Trim brisket: Remove underside silver and fat, leaving 1/4” fat cap on top, if possible.
Season entire brisket (don’t forget about the sides and ends) generously with Big Smokin’ Mama Dry Rub. Let rest in fridge overnight.
Set smoker to smoke and smoke for 3 hours, using Traeger Texas Blend and/or Pecan Wood Pellets.
Raise temperature to 275°F and cook for 6 hours. Spritz with 50/50 apple cider vinegar and apple juice mixture every 2-3 hours.
Wrap brisket tightly in butcher paper or tin foil, and continue to cook for another 2-3 hours (or until internal temperature reaches 185-190°F).
Let rest 20-30 minutes before carving, or hold hot in a cooler with towels until ready to eat.
*NOTE* A brisket is made up of 2 parts: the flat and the point. Each part has its own grain direction so be aware when cutting to always cut against the grain.