Duce's Ultimate Texas Brisket Recipe

Timeline & Method:

Day 1:

1. 8:00 PM - Preparing the Brisket
   Remove the brisket from the refrigerator.
   Trim off excess fat, leaving about 1/4-inch fat cap on the brisket.
2. 9:00 PM - Applying the First Coat of Rub
   Generously coat the brisket with Duce's Wild Texas Rub. Ensure that all sides are covered.
   Let the brisket sit for about 30 minutes to allow the rub to penetrate the meat.
3. 9:30 PM - Applying the Second Coat of Rub
   Apply a second coat of freshly ground black pepper to add an extra layer of flavor.
   Let the brisket sit for another 30 minutes to marinate.
4. 10:00 PM - Preheat the Smoker
   Start your smoker and preheat it to 250°F.
5. 10:30 PM - Smoking the Brisket
   Place the brisket fat-side up on the smoker.
   Insert a digital meat thermometer to monitor the internal temperature.

Day 2:

1. 6:00 AM - Checking the Temperature
   Check the internal temperature of the brisket. The target is around 160°F.
2. 6:30 AM - Wrapping the Brisket
   Remove the brisket from the smoker.
   Lay out 2-3 sheets of heavy-duty aluminum foil or butcher paper on a large surface.
   Place the brisket in the center, fat-side up.
   Wrap the brisket tightly, ensuring that it's well-sealed.
3. 7:00 AM - Finish Smoking
   Return the wrapped brisket to the smoker.
   Continue to cook until the internal temperature reaches around 200-205°F.
4. 11:00 AM - Resting
   Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour.
5. 12:00 PM - Slicing and Serving
   Unwrap the brisket and place it on a large cutting board.
   Slice against the grain for maximum tenderness.
   Warm up Duce's Wild Texas Sauce.
   Lightly brush the slices with the sauce or serve it on the side.