Chaos in the Backyard

Ingredients

• 4–5 lb brisket
• 2 tbsp kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder, optional
• Yellow mustard, optional binder

Directions

1. Trim excess hard fat from the brisket, leaving approximately 1/4 inch of fat.
2. Pat brisket dry.
3. Coat lightly with mustard if using.
4. Combine seasonings and generously coat all sides.
5. Refrigerate uncovered or loosely covered overnight if possible.
6. Preheat smoker to approximately 225–250°F.
7. Place brisket on the smoker, fat side according to your smoker’s heat source.
8. Smoke until the internal temperature reaches approximately 160–170°F.
9. Wrap brisket tightly in butcher paper or foil.
10. Continue cooking until probe-tender, commonly around 195–205°F, but use tenderness rather than temperature alone as the final test.
11. Remove from smoker and rest, still wrapped, for at least 1 hour.
12. Slice against the grain.
13. Serve with mac & cheese and your favorite vegetable.