The Recipe That Started It All
This is one of our new favorite recipes and we would love to share it with you! Here at the Bench we have over 20 year's of culinary knowledge and we want to share it with you.
The Rub
- 1/2c Cowboy Crust From Spiceology
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp dried thyme
The Brisket
- 1 whole packer brisket (12–14 lbs), fat cap trimmed to ¼ inch
- Yellow mustard (as a binder)
- Wood of choice: oak, hickory, or cherry
Instructions
1. Prep the Night Before
Coat the brisket evenly with a thin layer of yellow mustard — this acts as a binder and won't affect the flavor. Combine all rub ingredients and apply generously on all sides. Wrap in plastic and refrigerate overnight.
2. Fire Up the Smoker
Preheat your smoker to 225°F (107°C). Add your wood chunks or chips. Maintain a consistent temperature throughout the cook.
3. The Low & Slow Cook
Place the brisket fat-side up on the smoker. Cook at 225°F until the internal temperature reaches 165°F (about 6–8 hours). Spritz with apple cider vinegar every 90 minutes after the first 3 hours to keep the bark moist.
4. The Wrap
Once you hit 165°F, wrap the brisket tightly in butcher paper or foil. Return to the smoker and continue cooking until the internal temperature reaches 203°F — this is where the magic happens and the collagen breaks down into silky tenderness.
5. The Rest
Remove from the smoker and let the brisket rest, still wrapped, for at least 1 hour (2 hours is better). This step is non-negotiable — it lets the juices redistribute throughout the meat.
6. Slice & Serve
Slice against the grain. Serve with your favorite sauce from our Sauce It Up collection — the Lillie's Q - 'Hot Smoky' Barbecue Sauce pairs beautifully with the smoky bark.
Tip's From The Bench
- Don't rush the rest. A rested brisket is a juicy brisket.
- Invest in a good thermometer. Temperature is everything in smoking.
- The stall is normal. Around 150–160°F, the temperature will plateau for hours. Don't panic — push through it.
Happy smoking. — Chef Ryan
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