I had a couple of brisket flats that I was going to make Pastrami out of but since I won’t be home this weekend to enjoy I decided to make a Texas style brisket.
I started with a small Brisket Flat, Spicy Brown Mustard and John Henry’s Texas Brisket Rub.
Rub the mustard in thoroughly…
Then apply a liberal amount of rub.
I turned my Bradley on and started to build a fire inside my Bradley Smoke Adapter.
After the cabinet reached 250f I placed the Brisket inside my Bradley 6 Rack.
After 4 hours of smoke and 11 inside my smoker the brisket reached 188f. I pulled and wrapped in foil, several layers, then placed inside my house oven at 170f for 2 1/2 hours.
At the end of the 2 1/2 hours I pulled out of and…
I allowed the brisket to rest for 15 minutes.
Trimmed the fat cap before slicing.
Grab a plate and Enjoy!